1 tsp cumin seed
1 medium red onion, chopped (1 cup)
5 medium clove garlic, minced
1 Tbsp coriander seeds, ground (see Ingredient Note)
1 cup water
1 red potato, scrubbed and cut into 1-inch cubes
19 oz chickpeas, rinsed
½ tsp salt
½ tsp coarsely ground pepper
2 Tbsp finely chopped fresh cilantro, divided
1 medium tomato, cut into 1-inch cubes
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.
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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 255 15%
- Calories from fat 54 8%
- Total Fat 6gm 29%
- Monounsaturated Fat 3gm 29%
- Sodium 703mg
- Total Carbohydrates 45gm 9%
- Fiber 8gm
- Protein 9gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.