Chickpea Stew

Name: Chickpea Stew
Ingredients: 1 tablespoon olive oil; 1 teaspoon cumin seed; 1 medium onions, chopped or 1 cup onion; 5 garlic cloves, minced; 1 tablespoon coriander seed, ground; 1 teaspoon curry powder; 1 cup water; 1 large red potatoes, scrubbed and cut into 1-inch cubes; 1 (15 ounce) can chickpeas, rinsed; 12 teaspoon salt; 12 teaspoon fresh coarse ground black pepper; 3 tablespoons fresh cilantro, chopped, divided; 3 medium tomatoes, cut into 1-inch cubes

13 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 teaspoon cumin seed
1 medium onions, chopped or 1 cup onion
5 garlic cloves, minced
1 tablespoon coriander seed, ground
1 teaspoon curry powder
1 cup water
1 large red potatoes, scrubbed and cut into 1-inch cubes
1 (15 ounce) can chickpeas, rinsed
12 teaspoon salt
12 teaspoon fresh coarse ground black pepper
3 tablespoons fresh cilantro, chopped, divided
3 medium tomatoes, cut into 1-inch cubes

Directions

1

Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds.
2

Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes.
3

Add coriander; curry powder, cook, stirring, for 20 seconds.
4

Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro.
5

Bring to a boil.
6

Reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes.
7

Serve over rice.