What's This?
Serving size 4
Prep Time
Total Time


1 Tbsp canola oil1 tsp cumin seed1 medium red onion, chopped (1 cup)5 medium clove garlic, minced1 Tbsp coriander seeds, ground (see Ingredient Note)1 cup water1 red potato, scrubbed and cut into 1-inch cubes19 oz chickpeas, rinsed½ tsp salt½ tsp coarsely ground pepper2 Tbsp finely chopped fresh cilantro, divided1 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.

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.

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Nutrition Facts

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.

Tags: Dinner, Stew, Healthy, Low Calorie, Low Cholesterol, Vegetarian, Vegetable, Bean & Legume, Indian, Easy, Fall, Winter

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