Directions:
- Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds. Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes. Add coriander; cook, stirring, for 20 seconds. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil. Reduce heat to low, cover and simmer until the potato is tender, 15 to minutes.
- Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1313.69 Kcal (5500 kJ) | ||
| Calories from fat | 338.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.66g | 58% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 2382.15mg | 99% | |
| Potassium | 2644.88mg | 56% | |
| Total Carbs | 160.59g | 54% | |
| Sugars | 12.43g | 50% | |
| Dietary Fiber | 11.62g | 46% | |
| Protein | 88.75g | 177% | |
| Vitamin C | 53.6mg | 89% | |
| Iron | 11.3mg | 63% | |
| Calcium | 390.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 92.14 Kcal (386 kJ) | ||
| Calories from fat | 23.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 58% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 54% | |
| Sodium | 167.08mg | 99% | |
| Potassium | 185.51mg | 56% | |
| Total Carbs | 11.26g | 54% | |
| Sugars | 0.87g | 50% | |
| Dietary Fiber | 0.82g | 46% | |
| Protein | 6.22g | 177% | |
| Vitamin C | 3.8mg | 89% | |
| Iron | 0.8mg | 63% | |
| Calcium | 27.4mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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