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Categories: Main courses, Sides, Vegetables

Aladdin Curried Garbanzo Beans and Potatoes

Dear SOS: I would love to have the recipe for curried potatoes and garbanzo beans that is served at the Spice Market Buffet at Aladdin Resort & Casino in Las Vegas. This Moroccan stew is one of the best dishes ... Read more

Total time: 1 hour | Serves 4 to 6
  • 2 to 3 tablespoons olive oil
  • 1/4 cup diced celery
  • 1/2 cup diced white onion
  • 1/4 cup diced carrots
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 4 to 5 cups chicken stock
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon Madras curry powder
  • 1 teaspoon Indian curry powder
  • 1 teaspoon Thai curry paste
  • 1 pound boiling potatoes, peeled and diced
  • 2 (16-ounce) cans garbanzo beans
  • Salt, pepper
  • 1/2 cup chopped parsley, divided

Step 1Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and carrots and cook until the onion is translucent, about 2 to 3 minutes. Add the garlic and bay leaves and cook 2 minutes more. Add 2 cups of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mixture; if necessary, add more stock. Season with salt and pepper to taste.

Step 2Heat the remaining stock in a saucepan over medium-low heat.

Step 3Add 1/4 cup of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, until the vegetables are soft, 45 minutes to 1 hour. As the stock evaporates, add 1/2 cup warm stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.

Step 4Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve.

Each of 6 servings:
318 calories; 903 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 52 grams carbohydrates; 13 grams protein; 9.83 grams fiber.
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