Somali chickpea and potato stew

This is an adapted version of Somali beef stew, bariis maraq, but I use chickpeas instead of beef. But if you want something a little more meaty, I recommend using 1 pound of seitan that is chopped into steak-like strips or pieces, sautéed until a tad browned, then added to the stew 5-10 minutes before the end of cooking. 

Prep time: 2 cocktails

1 very large red onion (or 2 medium onions), finely minced a food processor is great for this, just don't make it completely into a slurry
3 TBSP neutral-tasting oil, like canola or avacado
6 cloves garlic, minced
2 TBSP Xawaash
2 potatoes, chopped into 3/4" cubes
2 TBSP tomato paste or ~2 tomatoes chopped
6 stalks celery (chopped in half or thirds, so they fit inside pan)
2 cans garbanzo beans, drained

1 red bell pepper and/or 1-2 carrots, all chopped (both are optional)
3-4 cups veggie stock homemade or store-bought

Lime wedges and cilantro for serving

Fried banana wheels for serving, optional

Heat a dry large medium to large saucepan or dutch oven over medium heat. When hot, add onions and dry-saute for 5-8 minutes, until the onion have become a little translucent and soft and might stick just a tiny bit to the bottom of the pan.

Increase heat to medium-high, add oil, stir well and then stir in garlic. Saute garlic 2 minutes, stirring frequently. Add spice mixture and stir frequently for 1 more minute.

Add potatoes, tomato paste, celery stalks, garbanzos, carrots/bell pepper (if using), and stock. Stir well and bring to a boil, then reduce to a simmer, cover, and cook until potatoes are fully cooked, about 10-20 minutes, stirring occasionally. 

Once cooked, remove lid, discard celery, and cook until desired consistency is reached (should be a nice thick stew that can be served over rice). If too thick, add a little water or stock. Adjust salt and seasoning. Finish with a few squeezes of lime and a sprinkle of cilantro leaves, as well as fried banana, if eating.