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Garbanzo and Patatoe Stew
In large saucepan over medium heat, bring potatoes and water to cover to boil. Reduce heat to medium and simmer for 8 to 10 minutes until tender.
Meanwhile, cook the rice ; keep warm.
In a 12 inch skillet over medium heat, heat oil; add red pepper, onion, and garlic.
Cook 3 to 4 minutes, stirring occasionally until vegetables are just beginning to brown.
Add fresh tomatoes, cook, stirring one minute.
Stir in canned tomato, tomato paste, half of the parsley, and cumin, cook and stir for 2 minutes to heat thru.
Drain potatoes, stir into mixture in skillet along with the garbanzo beans, salt, and black pepper.
Bring to a boil, reduce heat to low.
Simmer 5 minutes longer, stirring occasionally until flavors are blended, adding up to 1/2 cup tomato or V8 juice if necessary to moisten.
Spoon stew over the rice to serve, sprinkle with remaining parsley.