Ingredients:

• 200g  precooked brown chickpeas

• 1 1/2  cups water

• 1 cup of coconut milk

• 1 1/2 tbsp oil

• 1large onion, finely chopped

• 1 large tomato, finely chopped

• 1/2 cup tomato puree

• 1 large potato1 tbsp  ginger & garlic paste

• Some fresh coriander

• Salt to taste

• 1/4  tsp turmeric

• 1/2 tsp garam masala

• 2 tbsp curry powder

Method:

1. Heat oil in a skillet over medium heat. When hot, add the onion & saute.

2. Add ginger & garlic paste, saute. Add tomatoes and cook until the tomatoes are tender. 

3. Add, salt, turmeric, garam masala and the curry powder. Mix well.

4. Add potatoes and water, cover & cook the potatoes until its tender.

5. Add tomato puree, mix and add chickpeas — cover & cook on low heat for 10 mins.

6. Add coconut milk, cover and cook over medium heat for 5 minutes mins. 

7. Garnish with some coriander. 

Serve with roti or rice.