Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 teaspoon cumin seeds

  3. 1 medium red onion , chopped (1 cup)

  4. 5 medium cloves garlic, minced

  5. 1 tablespoon coriander seeds, ground (see Ingredient Note)

  6. 1 cup water

  7. 1 red potato, scrubbed and cut into 1-inch cubes

  8. 1 19-ounce or 15-ounce can chickpeas, rinsed

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon coarsely ground pepper

  11. 2 tablespoons finely chopped fresh cilantro, divided

  12. 1 medium tomato, cut into 1-inch cubes

Instructions Jump to Ingredients ↑

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

  2. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve. Tips: Ingredient Note: Coriander seeds are tiny and yellowish brown; they are produced when cilantro is allowed to seed. They smell slightly citric. Their flavor does not resemble, in any way, that of cilantro. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.


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