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Chickpea Stew


"Fragrant spiced vegetarian dish."
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40 m servings 151 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 151 calories; 4.8 g fat; 23.7 g carbohydrates; 4.8 g protein; 0 mg cholesterol; 508 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 chickpe...

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....

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.