“This is my grandmother’s dish and it is very close to my heart,” says Shannon Martinez, who suggests breaking the raw potatoes apart by twisting a knife into them, instead of cutting them. This creates rough edges that break down as the stew cooks, thickening the sauce.
Ingredients
Method
1.Heat oil in a large saucepan over low-medium heat. Cook onions, capsicum, garlic and celery, stirring occasionally until onions are very soft (8-10 minutes). Stir in spices and herbs; cook until fragrant (2-3 minutes).
2.Stir in tomatoes, breaking up with a wooden spoon; cook until thickened (18-20 minutes). Add potatoes, carrots, silverbeet stalks, chickpeas and stock, (ensuring that there is enough stock to cover). Season and stir to combine. Bring to the boil, then reduce heat to low; cook, stirring occasionally, until vegetables are tender and sauce is thickened slightly (40 minutes). Stir in silverbeet leaves until wilted; season.
3.Transfer to a serving bowl and scatter with parsley. Serve with sourdough bread on the side.
