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Chickpea Stew

"Fragrant spiced vegetarian dish."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Heat oil in a big saucepan over medium-excessive heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute till onion is darkish brown, 5 to eight mins. Add coriander; cook dinner and stir for 20 seconds.
Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; convey to a boil. Reduce warmth to low, cover saucepan, and simmer till potato is tender, 15 to 20 minutes.
Stir tomato into chickpea stew; growth heat to medium and simmer until heated through, 1 to 2 mins. Sprinkle remaining cilantro over stew.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it lightly, and make smooth-up simpler.

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