Ingredients
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 medium red onion, chopped (1 cup)
- 5 medium cloves garlic, minced
- 1 tablespoon coriander seeds, ground (see Ingredient Note)
- 1 cup water
- 1 red potato, scrubbed and cut into 1-inch cubes
- 1 19-ounce or 15-ounce can chickpeas, rinsed
- ½ teaspoon salt
- ½ teaspoon coarsely ground pepper
- 2 tablespoons finely chopped fresh cilantro, divided
- 1 medium tomato, cut into 1-inch cubes
Directions
Step 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.
Step 2
Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
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.
Nutrition Facts
Serving Size: about 1 cup
Per Serving: 236 calories; protein 7.9g; carbohydrates 40.9g; dietary fiber 7.8g; sugars 3.1g; fat 5.4g; saturated fat 0.5g; vitamin a iu 266.2IU; vitamin c 15.6mg; folate 100.2mcg; calcium 77.8mg; iron 2.8mg; magnesium 59.3mg; potassium 559mg; sodium 538.9mg; thiamin 0.1mg.
Exchanges: 2 1/2 starch, 1 vegetable, 1/2 lean protein, 1/2 fat