Page Title
Fragrant Chickpea Stew
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Ingredients:
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-grain flatbreads (chapatis).


Ingredients:

           1 tablespoon virgin olive oil  
           1 teaspoon cumin seeds
           1 medium red onion, chopped (1 cup)
           5 medium cloves garlic, minced
           1 tablespoon coriander seeds, ground
           (see Ingredient Note)
           1 cup pure water
           1 red potato, scrubbed and cut into 1-inch cubes
           1 19-ounce or 15-ounce can chickpeas, rinsed
           1/2 teaspoon sea salt
           1/2 teaspoon coarsely ground pepper
           2 tablespoons finely chopped fresh cilantro,
           divided
           1 medium tomato, cut into 1-inch cubes


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.
Fragrant Chickpea
Stew