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Ingredients
Method
- 2 tbsp oil
- 1 tsp cumin seeds
- 10g ginger
- 1 tsp garlic paste
- 1 chopped onion
- 2 white potatoes, cubed
- 400g tin of chickpeas
- 1 chopped tomato
- 1 tsp garam masala
- ½ tsp chilli powder
- 15g chopped coriander
- ½ lemon, juice only
- Heat the oil in a deep frying pan and sizzle the cumin seeds, ginger, garlic paste, onions and potatoes for a minute, before reducing the heat and cooking until the potatoes are starting to soften.
- Drain the tin of chickpeas, then toss them into the pan with the tomatoes, chilli powder, garam masala, a pinch of salt and about 250ml water. Cover and cook for about 15 mins, or until thickened and saucy. Scatter with coriander leaves and sprinkle with lemon juice, then serve immediately with some flatbreads for dipping.
20 mins
4 serving
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