Chickpea Stew

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 red onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon coriander seeds, ground
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
• 1 cup water
• 1 red potato, cubed
• 2 tablespoons minced fresh cilantro, divided
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1 tomato, cubed

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. add coriander; cook and stir for 20 seconds.
• mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
• stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. sprinkle remaining cilantro over stew.