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). Source: EatingWell Magazine, Winter 2004

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Ingredients

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.

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  • Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.

Tips

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

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.

Nutrition Facts

236 calories; 5.4 g total fat; 0.5 g saturated fat; 539 mg sodium. 559 mg potassium; 40.9 g carbohydrates; 7.8 g fiber; 3 g sugar; 7.9 g protein; 266 IU vitamin a iu; 16 mg vitamin c; 100 mcg folate; 78 mg calcium; 3 mg iron; 59 mg magnesium;

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