Fragrant Chickpea Stew

Fragrant Chickpea Stew

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

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

½ teaspoon coarsely ground pepper

2 tablespoons finely chopped fresh cilantro, divided

1 medium tomato, cut into 1-inch cubes

1. Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds

2 . Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes.

3. Add coriander; cook, stirring, for 20 seconds. 

4. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro.

5. Bring to a boil.

6. Reduce heat to low, cover and simmer until the potato is tender 15 to 20 minutes.

7. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes.

8. Sprinkle with remaining 1 tablespoon cilantro and serve.