Page Title
Fragrant Chickpea Stew
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Ingredients:
1 tablespoon canola 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 water
1 red potato, scrubbed and cut into 1-inch cubes
1 19-ounce or 15-ounce can chickpeas, rinsed
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons finely chopped fresh cilantro,
divided
1 medium tomato, cut into 1-inch cubes


Directions:

1. 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.

2. 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
      When time is of the essence, this hearty stew makes a quick meal.
It has a complex, robust flavor that develops when the onion and
garlic are cooked until dark brown. Accompany with steamed rice
or whole-wheat flatbreads (chapatis).   

    When time is of the essence, this hearty stew recipe 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).