Chickpea Stew

4.5

(10)

8 Reviews

4 Photos

Fragrant spiced vegetarian dish.

Submitted by Anniesails

Published on April 3, 2019

4

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

151	Calories
5g	Fat
24g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 151
% Daily Value *
Total Fat 5g	6%
Saturated Fat 0g	2%
Sodium 508mg	22%
Total Carbohydrate 24g	9%
Dietary Fiber 5g	18%
Total Sugars 2g
Protein 5g	10%
Vitamin C 12mg	13%
Calcium 58mg	4%
Iron 2mg	11%
Potassium 343mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection