Ingredients:
2 Tbsp of oil
1/2 large onion diced
2 garlic cloves minced
4 Tbsp of Amma's Indian Curry Powder
2 medium sized potatoes, 1/2in diced, similar to size of chickpeas
15.5oz drained canned chickpeas
14.5oz canned diced tomatoes
1 cup of stock/broth (I used beef stock)
Salt and black pepper to taste
Parsley
Instructions:
Heat 2 tbsp of oil in a large pot or very deep skillet over medium high heat.
Add 1/2 diced onion and 2 minced garlic cloves, cook for 3 minutes until onion is translucent.
Add 4 tbsp of Amma’s Indian Curry powder and stir for 3 minutes. The spices should start to become more fragrant.
Add the potatoes and stir to coat in the spices.
Add the chickpeas, diced tomatoes and 1 cup of broth/stock. Bring to a simmer then cover and cook for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through parsley.
Serve with basmati rice or naan
