Chickpea Stew

Submitted by DeeCooks

"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!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 14.79 ml olive oil
• 4.92 ml cumin seed
• 1 medium onions, chopped or 236.59 ml onion
• 5 garlic cloves, minced
• 14.79 ml coriander seed, ground
• 4.92 ml curry powder
• 236.59 ml water
• 1 large red potatoes, scrubbed and cut into 1-inch cubes
• 425.24 g can chickpeas, rinsed
• 2.46 ml salt
• 2.46 ml fresh coarse ground black pepper
• 44.37 ml fresh cilantro, chopped, divided
• 3 medium tomatoes, cut into 1-inch cubes

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.