savory vegetarian meal with spices.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 red onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon coriander seeds, ground
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
- 1 cup water
- 1 red potato, cubed
- 2 tablespoons minced fresh cilantro, divided
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 1 tomato, cubed
Instructions
- 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.
- 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.
- Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.
Reviews
Went with a few extra red potatoes and added them in when I added the onion. Very good. Good combination of spices.
I was surprised by how amazing this turned out. highly recommend, it’s a lot more satisfying than you would expect it to be.
no changes were needed. It was amazing
I enjoyed it but felt it was a bit bland. I added some curry powder and cayenne and it tated a bit spicier
It was great! I added two carrots along with the potatoes. The spices complimented each other well! Really simple and tasty. I had it with garlic bread!
Very simple and tasted great! I especially liked the tomato addition near the end for just a slight kick to the flavour.
This was a beautiful looking and tasting soup! I am not too familiar with the Coriander spice, but it seems I need to add it in more of my cooking. I also added carrot, and a yellow bell pepper. But other than that, I followed the recipe as it is. I doubled the recipe for my family of four, and I am glad I did. We will look forward to leftovers! Enjoy!
Delicious! Simple and easy to put together this soup hits the spot on a cold evening. The spices are well blended and compliment each other phenomenally. I used 2 cups of drained, boiled chickpeas instead of canned as well as adding a zucchine and a couple of carrots cooking everything in my pressure cooker in 10 minutes. I augmented the water and regret it as it seems to have become more a soup than a stew. So do keep an eye on the liquids if you add more veggies as they will add their own juices. Thank you Anniesails for this recipe.