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).
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
- 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
- One 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
- Ingredient Note: Coriander seeds are tiny and yellowish brown; they are produced when cilantro is allowed to seed. They smell slightly citric. Their flavor does not resemble, in any way, that of cilantro.
Heat the oil in a large saucepan over medium-high heat; cook the cumin seeds for 10 seconds. Add the onion and garlic; cook, stirring, until dark brown, 5-8 minutes. Add the coriander; cook, stirring, for 20 seconds. Stir in the water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil. Reduce the heat to low, cover and simmer until the potato is tender, 15-20 minutes.
Add the tomato, increase heat to medium and simmer, uncovered, for 1-2 minutes. Sprinkle with the remaining 1 tablespoon cilantro and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
255 calories; 6g total fat; 0g total saturated fat; 0mg cholesterol; 703mg sodium; 45g carbohydrates; 8g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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