Tomato And Chickpea Stew

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 4 large cloves garlic, minced
• 1 tsp. paprika or more to taste
• 1 lb. ripe tomatoes (fresh or canned), peeled, seeded and chopped
• 1 bay leaf
• 4 Tbsp. tomato paste
• 2 medium boiling potatoes, diced
• 1 tsp. thyme
• 1 tsp. oregano
• 2 c. broth (from the beans)
• 2 c. chickpeas, cooked (reserve the broth)
• sea salt and freshly ground black pepper to taste

1. In heavy bottomed saucepan or casserole, heat olive oil and add onion and garlic. Saute until onion is tender and add paprika. Stir a minute.
2. Add tomatoes, bay leaf and tomato paste. Simmer together over medium heat 10 minutes.
3. Add potatoes, thyme, oregano, broth from beans, chickpeas and salt to taste.
4. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until potatoes are tender. Stir from time to time.
5. Add plenty of ground pepper and adjust seasonings. Serve. Serves 6.

olive oil, onion, garlic, paprika, tomatoes, bay leaf, tomato paste, boiling potatoes, thyme, oregano, broth, chickpeas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637343 (may not work)