Serves 4 | Prep time 15 minutes | Cooking time approx. 30 minutes
You will need:
Gently warm oil in the pan.
Add the dry spices (provided) and fry for one minute on a low to medium heat.
[Although eating WHOLE SPICES is not harmful we do not recommend it. Remove them now or discard the WHOLE SPICES while eating your meal.]
Add onions and lightly fry for 5 minutes or until golden brown.
Add paste to onions and stir in over a gentle heat, add a few drops of water to prevent sticking if necessary.
Turn up heat to high before adding the chickpeas and heat up for 1-2 minutes then stir in the diced potatoes.
On a medium heat cover and cook for 10 minutes.
Add a little water if required, cover and cook for a further 10 minutes.
When the potatoes are cooked turn up heat to high and stir in the tinned tomatoes. Bring to the boil and cook for a further 10-15 minutes on a low to medium heat, stirring occasionally.
(Optional: Carefully add boiling water at this stage, a little at a time to obtain your required consistency)
Season to taste.
Ready to serve.