Great for a winter day and easy to make.
1 Tablespoon Safflower Seed Oil
1 Teaspoon Cumin Seeds
1 Red Onion, chopped
5 cloves Garlic, minced
1 Tablespoon Ground Coriander
1 Cup Water
1 Cup New Potatoes, diced
15 Ounce can Chickpeas, drained
1/2 Teaspoon Salt
1/2 Teaspoon ground Black Pepper
1 Cup Vegetable Stock
2 Tablespoons Cilantro, chopped
1 Tomato, chopped
1. Heat oil in a large saucepan over medium heat; cook cumin seeds for 10 seconds. Add onion and garlic, stirring till softened. Add coriander; cook, stirring for 20 seconds. Stir in water, potato, chickpeas, salt, and pepper. Bring to a boil. Reduce heat to low, add the stock. Cover and simmer until the potato is tender.
2. Add tomato and cilantro. Let sit for a few minutes to warm the tomato.
Goes well with Papaya Jicama Salad
Soundtrack Allen Stone - Radium