Hearty Chickpea Stew

Ingredients

• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 red onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon coriander seeds, ground
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
• 1 cup water
• 1 red potato, cubed
• 2 tablespoons minced fresh cilantro, divided
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 1 tomato, cubed

Step 1

Gently heat some oil in a large saucepan over medium-high heat. Toss in the cumin seeds and let them sizzle for about 10 seconds. Then add the chopped onion and garlic, cooking them until the onion turns a deep golden brown—this usually takes around 5 to 8 minutes. Sprinkle in the coriander and give everything a quick stir for about 20 seconds to bring out the flavors.

Step 2

Add the chickpeas, water, diced potato, a teaspoon of chopped cilantro, salt, and pepper to the pan. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook until the potatoes are tender, which should take about 15 to 20 minutes.

Step 3

Once the potatoes are soft, stir in the tomato and turn the heat back up to medium. Let it simmer just long enough for everything to heat through, about 1 to 2 minutes. Finally, sprinkle the remaining cilantro over the stew, give it one last stir, and it’s ready to serve.