Categories: Soups- Stews - Chowder- Chili

Ingredients

• 1 Tbsp. canola oil
• 1 tsp. cumin seeds
• 1 medium red onion, chopped
• 5 cloves garlic, minced
• 1 Tbsp. coriander seeds
• 1 cup water
• 1 lb. medium red potatoes, cut into 1-inch cubes
• 1 (15 oz.) can reduced sodium chickpeas, rinsed
• Coiarse salt to taste
• 1/2 tsp. coarsely ground pepper
• 2 Tbsp. chopped fresh cilantro, divided use
• 1 medium tomato, cut into 1-inch cubes

Directions

1. Heat oil in a Dutch oven on medium-high; cook cumin seeds 10 seconds. Add onion and garlic; cook, stirring, 5 to 8 minutes or until dark brown. Add coriander seeds; cook, stirring, 20 seconds. Stir in water, potatoes, chickpeas, salt, pepper and 1 Tbsp. cilantro. Bring to boil.

2. Reduce heat to low; cover and simmer 20 minutes or until the potatoes are tender. Add tomato; increase heat to medium and simmer, uncovered, 1 to 2 minutes. Sprinkle with remaining cilantro and serve.

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