Fragrant Chickpea Stew

By tcasteel2000

When time is of the essence, this hearty stew makes a quick meal. It has a complex, almost beefy flavor that develops when the onion and garlic are cooked until dark brown. Accompany with steamed rice or whole-wheat flatbreads (chapatis).

Ingredients

• 1 tablespoon(s) canola oil
• 1 teaspoon(s) cumin seeds
• 1 medium red onion, chopped (1 cup)
• 5 garlic, minced
• 1 tablespoon(s) coriander seeds, ground (see Tips & Techniques)
• 1 cup(s) water
• 1 red potato, scrubbed and cut into 1-inch cubes
• 1 can(s) chickpeas, rinsed
• 0.5 teaspoon(s) salt
• 0.5 teaspoon(s) coarsely ground pepper
• 2 tablespoon(s) finely chopped fresh cilantro, divided
• 1 medium tomato, cut into 1-inch cubes

Details

Servings 4
Cooking time 35mins
Adapted from realage.com

Preparation

Step 1

When time is of the essence, this hearty stew makes a quick meal. It has a complex, almost beefy flavor that develops when the onion and garlic are cooked until dark brown. Accompany with steamed rice or whole-wheat flatbreads (chapatis)

Directions

Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds. Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes. Add coriander; cook, stirring, for 20 seconds. 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.

Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.