Chickpea Stew

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 3 tablespoons fresh cilantro, chopped, divided
• 3 medium tomatoes, cut into 1-inch cubes

Recipe

• 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. add coriander; curry powder, cook, stirring, for 20 seconds.
• 3 stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. bring to a boil. reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes.
• 4 serve over rice.