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Helpful Cooking Tips
- Rinse canned chickpeas well to reduce sodium and improve taste.
- Use a heavy-bottomed pan to prevent sticking and help flavors blend.
- Let the dish simmer gently to allow spices to fully develop.
Ingredients 0/12
Why This Dish Is Hard To Resist
Step 1
Gently heat some oil in a large saucepan over medium-high heat. Toss in the cumin seeds and let them sizzle for about 10 seconds until fragrant. Then add the chopped onion and garlic, cooking them until the onion turns a deep brown—this usually takes around 5 to 8 minutes. Sprinkle in the coriander and give it a quick stir for about 20 seconds to bring out the flavor.
Step 2
Add the chickpeas, water, diced potato, a teaspoon of chopped cilantro, salt, and pepper to the pan. Bring everything up to a boil, then lower the heat to a gentle simmer. Cover the pan and let it cook until the potatoes are soft, which should take about 15 to 20 minutes.
Step 3
Once the potatoes are tender, stir in the tomato and turn the heat back up to medium. Let it simmer for another minute or two until everything is warmed through. Finally, sprinkle the rest of the cilantro on top and give it one last stir before serving.
