• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Fragrant Chickpea Stew

    Add to MenuAdd to Calendar

    Source: www.recipe.comReport recipe

    Rate this recipe:

    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.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback