Chick Pea and Potato Stew

One of our mainstay vegan recipes for our vegetarian daughter, since we all like it as well.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  onion
• 2  garlic cloves
• 1⁄4 teaspoon crushed red pepper flakes
• 4  potatoes
• 800  g canned stewed tomatoes
• 1 (14 ounce) can chickpeas
• 1  cup fresh basil, minced
•  salt and pepper

Directions

1. Saute onion, garlic and crushed red pepper in a little water, until soft.
2. Add tomatoes and their liquid, potatoes, chick peas, 1/4 cup basil, salt and pepper. Bring to a boil. Reduce heat to medium low, cover, and simmer (and stir occasionally) for 20-30 minutes, until potatoes soften and the sauce thickens.
3. Just before serving, stir in the remaining basil.