- 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
- 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.
05/17/2018
recipepes.com
Chickpea Stew, recipe
PT15M
PT1H
5
455 calories
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