Chickpea and Potato Picadillo
Ingredients
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes (2 cups)
- 3 Tbs. olive oil
- 1 Tbs. ground cumin
- 1 15-oz. can chickpeas, drained, juices reserved
- 1/3 cup dark raisins
- 1 tsp. dried Mexican oregano, crumbled
- 1 15-oz. can diced tomatoes
- 1 Tbs. red wine vinegar
- 1/8 tsp. ground cloves
- 1 cup chopped green onions
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