Fragrant Chickpea Stew
When time is of the essence, this hearty stew makes a quick meal. It has a complex, almost beefy flavor that develops when the onion and garlic are cooked until dark brown. Accompany with steamed rice or whole-wheat flatbreads (chapatis).Yield: 4 servings, about 1 cup each
Active Time: 20
Total Time: 35
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 medium red onion, chopped (1 cup)
- 5 medium cloves garlic, minced
- 1 tablespoon coriander seeds, ground (see Ingredient Note)
- 1 cup water
- 1 red potato, scrubbed and cut into 1-inch cubes
- 1 19-ounce or 15-ounce can chickpeas, rinsed
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 tablespoons finely chopped fresh cilantro, divided
- 1 medium tomato, cut into 1-inch cubes
- 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.
- Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
Tips & Notes
- 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.
Nutrition Per Serving
|fat||6 g (0 g sat, 3 g mono)|
Nutrition Bonus Vitamin C (35% dv), Fiber (33% dv), Potassium (29% dv), Folate (28% dv).
Carbohydrate Serving 2 1/2
Exchanges 2 1/2 starch, 1 vegetable, 1/2 very lean protein, 1/2 fat