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Total Time
35mins
Prep 15 mins
Cook 20 mins

Great with pita breads and rice; we add extra tomato when they're in season. A can of fire-roasted diced tomatoes is an excellent substitute. I cannot remember where I got this from....but made it last week and don't want to lose it!

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds.
  2. Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes. Add coriander; curry powder, cook, stirring, for 20 seconds.
  3. 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.
  4. Serve over rice.