Saute onion, garlic and celery in water until tender


One can chickpeas, drained
Two cans tomatoes of choice, zesty mild chilis are good
Cooked carrots
Cooked potatoes
One can navy beans, drained or other beans of choice

Season with salt, pepper and tarragon

This stew was served to some friends while on Fogo Island in Newfoundland.  This is the best approximation we could come up with.  It makes quite a lot and would probably serve 6.

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