Makes 6 servings, 1 1/4 cups each 1 tablespoon extra-virgin olive oil, 3 large onions (coarsely chopped) (4 cups),4 cloves garlic (minced), 1 teaspoon cumin seed,1 teaspoon ground cumin,1 teaspoon ground coriander,1/2 teaspoon ground cinnamon, 1/4 teaspoon cardamom ,1/8 teaspoon cayenne pepper,Curry powder to taste 1 pound new potatoes, scrubbed and quartered
1 1/2 cups water,1/2 teaspoon salt,1 19-ounce can chickpeas (rinsed),1 14-ounce can crushed tomatoes preferably fire roasted, 3/4 cup chopped fresh cilantro,3/4 cup low-fat or fat-free plain Greek yogurt (optional)
Step 1: Chop all your veggies. Heat oil in a Dutch oven (or a large pot) over medium heat.
Step 2: Add onions to the pot and cook, stirring often, until fragrant and beginning to brown, for 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas and tomatoes; stir to combine.
Step 3: Bring the stew to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes are tender, 30 to 35 minutes. Stir in cilantro. It’s ready to be served!
Chickpea and potato stew