Chickpea and Potato StewPosted: March 20, 2014
This easy, flavorful, inexpensive, and healthy stew makes for a quick meal. Serve it with hot rice.
Chickpea and Potato Stew
1 tablespoon canola oil
1 teaspoon cumin seeds
1 medium onion, chopped
5 cloves garlic, minced
1 tablespoon ground coriander
1/4 ground cayenne pepper (or to taste)
1 cup water
2 large potatoes, diced
1 15.5 ounce can no salt chickpeas, rinsed and drained
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon ground black pepper
2 tablespoons fresh cilantro, chopped, plus additional for garnish
1 medium tomato, diced
Heat the canola oil in a large saucepan or skillet over medium-high heat. Cook cumin seeds in oil for 10 seconds. Add the onion and garlic and cook, stirring often, until browned, about 8 minutes. Add the ground coriander, cayenne, water, potatoes, chickpeas, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until the potatoes are tender.
Add the cilantro and diced tomato. Cook another 2 minutes. Sprinkle with additional chopped cilantro and serve with hot rice.