Chickpea Stew

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: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  teaspoon cumin seed
• 1  medium onions, chopped or 1  cup onion
• 5  garlic cloves, minced
• 1  tablespoon  coriander seed, ground
• 1  teaspoon curry powder
• 1  cup water
• 1  large  red potatoes, scrubbed and cut into 1-inch cubes
• 1 (15 ounce) can chickpeas, rinsed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 3  tablespoons 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.