Fragrant Chickpea Stew Active Time: 20 Minutes Total Time: 35 Minutes Yield:

[Guest guest]

Fragrant Chickpea Stew

 

Active Time: 20 Minutes

Total Time: 35 Minutes

Yield: 4 servings, about 1 cup each

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).

 

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop

or in the microwave.

RECIPE INGREDIENTS

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

 

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.

 

 

DIRECTIONS

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.

 

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

Date Added: 01/01/2008