Ingredients
4
4 servings
- •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
- •½ teaspoon salt
- •½ teaspoon coarsely ground black pepper
- •1 tomato, cubed
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 151
- Carbohydrate: 24g
- Fat: 5g
- Fiber: 5g
- Protein: 5g
- Sugar: 2g
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