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Chickpea, Tomato, and Potato Stew

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“Simple, scrumptious stew for a chilly day.”
READY IN:
35mins
SERVES:
10
YIELD:
13 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stock pot, cook onion and garlic in oil until it starts to brown.
  2. Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
  3. Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
  4. Add the chickpeas to the pot and stir.
  5. Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
  6. NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.

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