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Ingredients

1 tablespoon canola oil 1 teaspoon cumin seeds 1 red onion, chopped 5 cloves garlic, minced 1 tablespoon coriander seeds, ground 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste 1 cup water 1 red potato, cubed 2 tablespoons minced fresh cilantro, divided ½ teaspoon salt ½ teaspoon coarsely ground black pepper 1 tomato, cubed

Nutrition Info

150.8 calories carbohydrate: 23.7 g cholesterol: : - fat: 4.8 g fiber: 4.9 g protein: 4.8 g saturatedFat: 0.4 g servingSize: - sodium: 508 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Heat oil in a large saucepan over medium-high heat, saute cumin seeds for 10 seconds. Add onion and garlic, saute until onion is dark brown, 5 to 8 minutes. Add coriander, cook and stir for 20 seconds.
Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture, bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
Stir tomato into chickpea stew, increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

4 servings

Fragrant spiced vegetarian dish.