This recipe was delicious! We started our January 2012 detox with a kick! It is healthy, warming, quick to make and utterly yummy detox food.
1 pound Fingerling potatoes (I used the colored ones and it was a masterpiece picasso would have been proud of)
3 Tblspns Olive Oil
2 pinches saffron
3 large peppers (2 red 1 yellow but whatever you have)
2 Garlic cloves finely chopped/minced
1/4 cup parsley
1/4 teaspoon red pepper flakes (few more if you like it hot)
1/2 cup medium sherry (or I used marsala wine)
2 cups canned crushed tomatoes
2 cans (15oz) of chickpeas
2 cups water
Lots of salt and pepper
Warm the oil in a wide pot wit hteh onion saffron, peppers, garlic and potatoes. Cook over medium-low heat, stirring gently until potatoes are tender firm (20 mins or so).
Add paprika, parsley and pepper flakes and cook (for 3 or 4 mins).
Add sherry and cook until pan juices are syrupy (about 12 mins).
Add tomatoes, chickpeas, and water and cover. Season with Salt and pepper and simmer for another 20-25 mins.
( Recipe adapted from Deborah Madison Vegetarian Cooking for Everyone )