Chickpea Stew

• 1 tablespoon olive oil
• 1 teaspoon cumin seed
• 1 medium onions, chopped or 1 cup onion
• 5 garlic cloves, minced
• 1 tablespoon coriander seed, ground
• 1 teaspoon curry powder
• 1 cup water
• 1 large red potatoes, scrubbed and cut into 1-inch cubes
• 1 (15 ounce) can chickpeas, rinsed
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper
• 3 tablespoons fresh cilantro, chopped, divided
• 3 medium tomatoes, cut into 1-inch cubes

1. Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds.
2. Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes.
3. Add coriander; curry powder, cook, stirring, for 20 seconds.
4. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro.
5. Bring to a boil.
6. Reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes.
7. Serve over rice.

olive oil, cumin, onions, garlic, coriander seed, curry powder, water, red potatoes, chickpeas, salt, fresh coarse ground black pepper, fresh cilantro, tomatoes

Taken from www.food.com/recipe/chickpea-stew-514198 (may not work)