Name: Chickpea Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Canola oil - 1 tablespoon; Cumin seeds - 1 teaspoon; Red onion, chopped - 1; Garlic, minced - 5 cloves; Coriander seeds, ground - 1 tablespoon; Chickpeas (garbanzo beans), drained and rinsed, or more to taste - 1 (15 ounce) can; Water - 1 cup; Red potato, cubed - 1; Minced fresh cilantro, divided - 2 tablespoons; Salt - ½ teaspoon; Coarsely ground black pepper - ½ teaspoon; Tomato, cubed - 1

Ingredients for - Chickpea Stew

1. Canola oil 1 tablespoon

2. Cumin seeds 1 teaspoon

3. Red onion, chopped 1

4. Garlic, minced 5 cloves

5. Coriander seeds, ground 1 tablespoon

6. Chickpeas (garbanzo beans), drained and rinsed, or more to taste 1 (15 ounce) can

7. Water 1 cup

8. Red potato, cubed 1

9. Minced fresh cilantro, divided 2 tablespoons

10. Salt ½ teaspoon

11. Coarsely ground black pepper ½ teaspoon

12. Tomato, cubed 1

How to cook deliciously - Chickpea Stew

1 . Stage

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

2 . Stage

Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.

3 . Stage

Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.