Saute onion, garlic and celery in water until tender
Add:
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.
haha this is so cool. I’m a Newfoundlander who has been reading your blog since 2006 and I never saw this until today 🙂
September 3rd, 2013 at 7:09 pm
I am going to throw all of this in a crockpot, only precooking the beans. Sounds great!
I agree with sbaldi…. I’m a “newbie” at this, and I would’ve appreciated some instructions. It sounds delicious!
SIGNED: NOT A NATURAL-BORN CHEF :/
February 29th, 2012 at 4:31 pm
This recipe doesn’t give very good instructions. How much of everything? How long do you cook it? We guessed at it all. Not very pleased with this one. 🙁
September 14th, 2011 at 8:45 am
Just measure out the beans after cooking. One can is equal to about 1 3/4 cups of cooked beans.
September 14th, 2011 at 8:17 am
This looks great, what if i cook the chick peas and the beans myself?
September 6th, 2011 at 8:04 pm
this sounds wonderful! yum!
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September 15th, 2016 at 4:03 pm
Does it matter how many carrots and potatoes?? Funny recipe but looks good… m