Savory Chickpea Soup

Ingredients

• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 red onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon coriander seeds, ground
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
• 1 cup water
• 1 red potato, cubed
• 2 tablespoons minced fresh cilantro, divided
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 1 tomato, cubed

Step 1

Lightly heat some oil in a large saucepan over medium-high heat. Toss in the cumin seeds and let them sizzle for about 10 seconds. Then add the chopped onion and garlic, cooking them until the onion turns a deep golden brown, which should take around 5 to 8 minutes. Sprinkle in the coriander and give it a quick stir for about 20 seconds to release the flavors.

Step 2

Add the chickpeas, water, diced potato, a teaspoon of chopped cilantro, and season with salt and pepper. Bring everything to a boil, then lower the heat, cover the pan, and let it simmer gently until the potatoes are tender—this usually takes about 15 to 20 minutes.

Step 3

Once the potatoes are soft, stir in the tomato and turn the heat back up to medium. Let the soup simmer for another minute or two until it’s warmed through. Finish by sprinkling the remaining cilantro on top before serving.