Fragrant Chickpea Stew
This is one of two chickpea stew recipes that we love in our household! This one got me through many university winters, and is the reason I love cumin.
Ellysa
Recipe Notes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 3 servings
Original Recipe: N/A
First Tried: April 2014
Ingredients
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 tsp ground coriander seeds
- 1/4 tsp red chilli pepper flakes
- 1 cup vegetable stock
- 1 red potato, cubed
- 1 can chickpeas, drained and rinsed
- 1/2 tsp salt and pepper, plus more to taste
- 3 tbsp cilantro, finely chopped, plus more for garnish
- 1 medium tomato, chopped
Instructions
- Heat oil in large saucepan over medium heat. Add onion and cook until browned, about 5-8 minutes.
- Add garlic, cumin, ground coriander, chilli flakes and stir to combine.
- Stir in vegetable broth, potato, chickpeas, salt, pepper and cilantro. Bring to a boil, then reduce to a simmer and allow to cook until potato is tender, about 15-20 minutes.
- Add tomato and simmer uncovered about 2 minutes.
- Serve warm and garnished with extra cilantro.
Notes
Recipe is easily doubled with one large onion, two cans of chickpeas, double the vegetable stock and spices.