Chickpea Stew

Ingredients

• tablespoon can ola oil
• teaspoon cumin seeds
• red onion, chopped
• clove sgarlic, minced
• tablespoon coriander seeds, ground
• (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
• cup water
• red potato, cubed
• tablespoon sminced fresh cilantro, divided
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• tomato, cubed

Instructions

1. Heat oil in a large saucepan over medium high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
2. Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
3. Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.