Chickpea and Potato Stew with Peas

2 cans (15 ounces each) chickpeas, drained and rinsed, divided

¾

cup water

2 teaspoons olive oil

1 onion, diced

3 cloves garlic, minced

1 jalapeno, seeded, minced

2-3 teaspoons ground cumin

1 teaspoon turmeric

½

teaspoon cayenne pepper

¾

pound plum tomatoes, coarsely chopped

1 pound Yukon Gold potatoes, peeled, cut in 11/2-inch cubes

1 cup frozen peas

Salt, pepper to taste

1 red onion, thinly sliced in rings

½

cup cilantro, chopped

1 cucumber, sliced

4 pita rounds, warmed

Place ¾

cup chickpeas in blender or food processor with water and blend until smooth. Set aside.

Heat oil in large skillet or Dutch oven over medium-high heat; saute onions, garlic and jalapenos until lightly browned on edges, about 5 minutes. Stir in cumin, turmeric and cayenne then add tomatoes and pureed chickpeas.

Bring to a boil. Add potatoes and reduce to simmer; cook, covered, until potatoes are nearly done, 15-20 minutes. Stir in remaining, whole chickpeas and simmer, covered, until potatoes are tender and stew is heated through, 5-10 minutes more. Stir in peas and just heat. Season with salt and pepper. Serve stew with warmed pita and garnishes of red onions, cilantro and cucumber.

Serves four.