Ingredients

• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 medium red onion, chopped (1 cup)
• 5 medium clo 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 o chickpeas, rinsed
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 tablespoon finely chopped fresh cilantro, divided
• 1 medium tomato, cut into 1-inch cubes

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Cooking Directions

Step 1

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.

Step 2

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