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 I’ve tasted and would love to prepare it at home. I’ll be forever grateful for a recipe.
Carmen Rose
Pico Rivera
Dear Carmen: It was a while in coming, but it’s a wonderful stew, loaded with beans, vegetables and curry. It will make a great side or main dish for a party buffet. To make it vegetarian, use vegetable stock. Chef Rodolfo Volpe suggests serving it with roasted leg of lamb, tandoori chicken skewers or grilled curry fish filets.
Heat 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.
Heat the remaining stock in a saucepan over medium-low heat.
Add 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.
Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve.
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