Ingredients

2 medium Yukon gold potatoes, peeled and cut into ½-inch cubes (2 cups)

3 Tbs. olive oil

1 Tbs. ground cumin

1 15-oz. can chickpeas, drained, juices reserved

⅓ cup dark raisins

1 tsp. dried Mexican oregano, crumbled

1 15-oz. can diced tomatoes

1 Tbs. red wine vinegar

⅛ tsp. ground cloves

1 cup chopped green onions

Preparation

  1. Place potatoes and 1/4 cup water in medium microwave-safe bowl. Cover, and cook on high power 3 minutes. Uncover potatoes; cool 10 minutes.

  2. Heat oil in large skillet over medium heat. Add cumin, and stir 10 seconds. Add chickpeas, raisins, oregano, and potatoes; sauté 2 minutes. Add tomatoes with juice, vinegar, and cloves. Bring to a simmer, stirring occasionally. Cover; reduce heat to medium-low, and simmer 10 minutes to blend flavors. (Add reserved chickpea liquid if mixture seems dry.) Stir in 1/2 cup green onions. Serve sprinkled with remaining 1/2 cup green onions.