Chickpea Stew
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Canola Oil1 tsp
Cumin Seed5 cloves
Garlic (minced)1 tbsp
Coriander Seed (ground)1 cup
Water2 tbsps
Cilantro (minced fresh, divided)1 tsp
SaltDirections:
1
Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds
2
Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes
3
Add coriander; cook and stir for 20 seconds
4
Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil
5
Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes
6
Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes
7
Sprinkle remaining cilantro over stew