Chickpeas and Potatoes

Ingredients (serves 4)

  • 400g Can of chickpeas
  • 200g Can of chopped tomatoes (or passata)
  • 1 medium sized potato
  • 1 onion
  • 2 cloves of garlic
  • 2cm piece of ginger
  • 2-3 tsp Gujarati Masala mix
  • 1 tsp Garam Masala mix
  • 2cm stick of cassia bark
  • 200ml water
  • 2 tbsp of oil
  • Fresh coriander
  • 1 Fresh green chilli (optional)
  • Salt to taste

Preparation

  1. Peel and chop the onion as finely as you can.
  2. Chop or grate the garlic and ginger, and leave to the side.
  3. Boil and chop the potato into chunks.
  4. Open the can of chickpeas and give it a rinse through.
  5. Puree the tomatoes.

Steps

  1. Heat oil in a pan until hot.
  2. Add the cassia bark.
  3. Place onions in the pan and cook until they are brown.
  4. Add the garlic, ginger, Gujarati Masala mix, and salt. Stir well.
  5. Add the pureed tomatoes and water, and mix until combined.
  6. Add the chickpeas and potatoes, and let simmer for 15 minutes.
  7. Add the chopped fresh coriander, and fresh green chilli if you wish.
  8. Sprinkle the Garam Masala and enjoy.