Coriander Potatoes With Chickpeas And Tomatoes - cooking recipe

Ingredients

2 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
4 medium potatoes, thickly sliced
1 can (15 oz) crushed tomatoes, undrained
1 tbsp tomato paste
1 tsp sugar
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup finely chopped fresh cilantro leaves

Preparation

Heat oil in a large skillet on medium heat. Cook onion and garlic, stirring, for about 2-3 mins or until onion is soft.
Add spices; cook, stirring, for about 1 min or until fragrant. Add potato; cook, stirring, for about 2 min or until lightly browned.
Stir in tomatoes, tomato paste, sugar and 1 1/4 cups water. Reduce heat to low; simmer, covered, for about 25 mins or until potatoes are tender. Add chickpeas and cilantro; cook, stirring gently, until heated through.