Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
1 tablespoon oil, canola 1 teaspoon cumin seeds 1 medium onion(s), red, chopped 5 clove(s) garlic, minced 1 tablespoon coriander, ground 1 cup(s) water 1 medium potato(es), red, scrubbed and cut into 1-inch cubes 19 ounce(s) beans, garbanzo (chickpeas), or 15-ounce can, rinsed 1/2 teaspoon salt 1/2 teaspoon pepper, black, coarsely ground 2 tablespoon cilantro, fresh, divided 1 medium tomato(es), cut into 1-inch cubes Preparation
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.
2. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil.
3. Reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes.
4. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
1 tablespoon oil, canola 1 teaspoon cumin seeds 1 medium onion(s), red, chopped 5 clove(s) garlic, minced 1 tablespoon coriander, ground 1 cup(s) water 1 medium potato(es), red, scrubbed and cut into 1-inch cubes 19 ounce(s) beans, garbanzo (chickpeas), or 15-ounce can, rinsed 1/2 teaspoon salt 1/2 teaspoon pepper, black, coarsely ground 2 tablespoon cilantro, fresh, divided 1 medium tomato(es), cut into 1-inch cubes Preparation
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.
2. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil.
3. Reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes.
4. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
