This is a quick, low fat, filling vegan stew. I like to serve it over cooked amaranth, though it would also be good over rice.
1 25 oz can chickpeas, rinsed and drained
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 carrots, sliced into 1-inch logs
4 waxy potatoes, cut into small chunks
juice of 1 lemon
2 cups vegetable stock
1/2 teaspoon dried thyme
1/4 cup chopped cilantro
Heat the oil in a large pan over medium-high heat. Add the onions and stir and fry until the onions are brown around the edges. Add the garlic and stir for 30 seconds. Put in the potatoes, carrots, lemon, veggie stock and dried thyme. Bring to a boil. Turn the heat down to low, cover and cook gently for 30 – 45 minutes. Just before serving, mix in cilantro.
Hi hema,
Can you please let me know what is cilantro. This recipe looks tasty, I’ll definitely try.
latha.
Cilantro is a green, leafy herb similar in appearance to flat-leaf parsley. It is the leves of the same plant that cumin is made from. It is usually available fresh in grocery stores in the produce cooler.
Good luck!
Cilantro is the american word for coriander as far as I understand.
In the US, Cilantro refers to the fresh leaves of the plant, and coriander is the dried seeds. You are correct that the whole plant is called coriander in other parts of the world:
http://en.wikipedia.org/wiki/Coriander