Chickpea Stew recipe

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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

Nutrition Info

150.8 calories
carbohydrate: 23.7 g
cholesterol: : -
fat: 4.8 g
fiber: 4.9 g
protein: 4.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 508 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

4 servings

Recipe Note

Fragrant spiced vegetarian dish.

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