2 Tbsp butter (or Extra Virgin Olive Oil for a vegan version of the dish)
1/2 large white or yellow onion, diced
2 garlic cloves, thinly sliced
1 Tbsp tomato paste
2 Tbsp Baharat
1/2 tsp Cayenne Pepper
1 15-oz can crushed tomatoes
1 lb Yukon gold potatoes, scrubbed and cut into bite-sized chunks
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
1 Cup water or vegetable broth
Minced fresh mint or cilantro for garnish
Melt the butter (or heat the olive oil) in a medium heavy pan or Dutch oven, over medium-high heat. Add the diced onion, garlic and a little salt and saute, stirring often, until mixture begins to soften, about 3 – 5 minutes. Add the tomato paste; stir to combine the ingredients and cook until entire mixture starts to brown, about 2 more minutes.
Add the Baharat and cayenne pepper to the tomato-onion mixture; stir to combine and cook for just a moment before adding the crushed tomatoes, potatoes, and 1 tsp of salt. Add 1 cup water, stir mixture and bring to a near-boil. Cover pan and reduce heat to a simmer. Cook until potato chunks are tender, 10 – 15 min.
Add the chickpeas and simmer for another ten minutes until heated through and flavors have melded. Taste and adjust seasoning, if necessary. Ladle into individual bowls and garnish with fresh mint or cilantro and serve immediately.