MOROCCAN SPICED POTATO AND CHICKPEA STEW

2 med red potatoes -- unpeeled*
2 1/2 tsp kosher salt
1/4 cup pure olive oil
1/2 sm onion -- chopped (1/2 cup)
1 lg clove garlic -- minced (1 tbsp)
1/4 tsp saffron threads -- crumbled
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1 1/4" pc ginger -- peeled & minced
1 lb plum tomatoes -- seeded/cut 1/3" dice
3/4 cup water
1 1/2 cups chickpeas -- cooked & drained*
1 tsp harissa (to 2 tsp) -- *** see note
1 tbsp fresh mint -- chopped
1 tbsp fresh cilantro -- chopped

Place the potatoes in a small saucepan and cover them with water. Add 1 tsp salt and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes offer no resistance when tested with a thin sharp knife, about 30 minutes. Drain the potatoes and let them cool. Without peeling them, cut them into 1/2" dice.**Heat a large, nonreactive saucepan over medium heat. Add the oil and heat it, about 2 minutes. Add the onion, garlic, saffron, pepper, cumin, and ginger and cook, stirring, for 2 minutes. Add the tomatoes and simmer for 2 minutes more. Place the water, diced potatoes, chick-peas, harissa, and the remaining 1.5 tsp salt in the pan and bring to a boil. Reduce the heat to low and simmer, stirring occasionaly, for 20 minutes. Adjust the seasonings, especially the salt and harissa. Serve garnished with the mint and cilantro.

INDIAN SPICED RICE

1 tbsp canola or corn oil
1 cup onion -- chopped
1 tbsp fresh ginger -- minced
1 clove garlic -- minced
1/2 tsp ground coriander seeds
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp ground or whole cumin seeds
1 1/4 cups uncooked jasmine or other long grain rice
3/4 tsp salt
1/2 cup dried lentils -- optional
2 1/2 cups water (to 3)
1 russet potato -- peeled/in 1/2" cubes
1 sm yellor or red bell pepper -- seeded & minced
1/2 cup peas
3 tbsp raisins
1 tbsp butter -- optional

In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently, until they have softened. Add the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently. Add the rice, and saute for 2 minutes, stirring constantly. Add the salt and, if you like, the lentils. Add 3 cups of water if you're using the lentils, 2-1/2 cups if not. Add the potato, and cover the pan. Bring the mixture to a boil, then turn the heat to the lowest setting. After 10 minutes, lift the lid and add the bell pepper, peas and raisins. Stir well, then cover the rice again. Cook 10 minutes more, or until the rice, potatoes, and lentils (if using them) are tender. Stir in the butter, if you like. Serve immediately.