Chickpea And Potato Picadillo
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes (2 cups)
- 3 Tbs. olive oil
- 1 Tbs. ground cumin
- 1 15-oz. can chickpeas, drained, juices reserved
- 1/3 cup dark raisins
- 1 tsp. dried Mexican oregano, crumbled
- 1 15-oz. can diced tomatoes
- 1 Tbs. red wine vinegar
- 1/8 tsp. ground cloves
- 1 cup chopped green onions
- 1. Place potatoes and 1/4 cup water in medium microwave-safe bowl. Cover, and cook on high power 3 minutes. Uncover potatoes; cool 10 minutes.
- 2. Heat oil in large skillet over medium heat. Add cumin, and stir 10 seconds. Add chickpeas, raisins, oregano, and potatoes; saute 2 minutes. Add tomatoes with juice, vinegar, and cloves. Bring to a simmer, stirring occasionally. Cover; reduce heat to medium-low, and simmer 10 minutes to blend flavors. (Add reserved chickpea liquid if mixture seems dry.) Stir in 1/2 cup green onions. Serve sprinkled with remaining 1/2 cup green onions.
gold potatoes, olive oil, ground cumin, chickpeas, dark raisins, oregano, tomatoes, red wine vinegar, ground cloves, green onions
Taken from www.epicurious.com/recipes/member/views/chickpea-and-potato-picadillo-52346801 (may not work)