Chickpea and Potato Stew

• 1 onion, chopped
• 2 garlic cloves
• 14 teaspoon hot red pepper flakes
• 4 potatoes, peeled and chopped
• 800 g chopped tomatoes
• 16 ounces chickpeas
• 1 cup fresh basil, chopped
• salt and pepper

1. Saute onion, garlic and pepper flakes in a little water until soft.
2. Add tomatoes together with their liquid, potatoes, chick peas (drained), 1/4 of the basil (approximately), salt and pepper.
3. Add more water to reach the top of the potatoes.
4. Bring to a boil.
5. Reduce heat to medium low, cover, and simmer for 30-60 or more minutes, stirring occasionally.
6. The stew is done when the potatoes are cooked and just a little soft but not falling apart, and the sauce has thickened.
7. Larger batches might take more time.
8. When it is done, turn off the heat, stir in the remaining basil, and serve.

onion, garlic, hot red pepper, potatoes, tomatoes, chickpeas, fresh basil, salt

Taken from www.food.com/recipe/chickpea-and-potato-stew-477179 (may not work)