Coriander Potatoes with Chickpeas and Tomatoes

[Guest guest]

Coriander Potatoes with Chickpeas and Tomatoes

 

2 tbsps. olive oil

1 large onion, sliced

2 cloves garlic,

crushed

2 tsps. ground cumin

2 tsps. ground coriander

1 lb. potatoes,

peeled and sliced

3/4 lb. canned crushed tomatoes, undrained

1 tbsp.

tomato paste

1 tsp. sugar

1 1/4 cups water

1/2 lb. canned chickpeas,

rinsed and drained

1/4 cup fresh coriander, chopped

 

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and

garlic and 10 minutes, stirring frequently until onion is soft. Add cumin and

coriander and cook 3 minutes, stirring constantly. Add potatoes and cook 10

minutes, stirring frequently until potatoes are lightly browned. Stir in

tomatoes and next 3 ingredients. Cover pan, reduce heat to low and simmer 25

minutes, or until potatoes are tender. Add chickpeas and coriander. Cook 5

minutes, stirring frequently, or until heated through.