Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Coriander Potatoes with Chickpeas and Tomatoes

Legumes - Chickpea - -

INGREDIENTS

2 T olive oil
1 large brown onion, sliced thinly
2 cloves garlic, crushed
2 t ground cumin
2 t ground coriander
4 medium potatoes, sliced thickly
400 g / 14 oz can tomatoes
1 T tomato paste
1 t sugar
1 1/4 cups water
300 g / 11 oz can chickpeas, rinsed, drained
1/4 cup finely chopped coriander leaves

METHOD

Heat oil in a large frying pan; cook onion and garlic, stirring, until onion is soft. Add spices; cook, stirring, until fragrant. Add potato; cook, stirring, until browned slightly. Stir in undrained crushed tomatoes, paste, sugar and the water; simmer, covered, about 25 mins or until potatoes are tender. Add chickpeas and coriander leaves; cook, stirring gently, until hot.

Serves 4.

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