- 1 can chickpeas
- 2 potatoes, medium-sized (chopped)
- 1/2 medium onion sliced
- 1 clove garlic, crushed
- 1 /2 tin tomatoes
- e.v.o. oil
- maldon salt
- 1/2 tsp caraway seeds
- 1/2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 tsp coriander seeds
- 1 Tbsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp chillies flakes
- 1 tbsp Lyle’s golden syrup
- vegetable stock
- juice of 1 lime, yogurt, cilantro leaves to garnish (this last one is a MUST)
Drain the chickpeas and set aside.
Peel and roughly cube your potatoes (you’re aiming at the same size of your chickpeas).
In a pot, lightly toast the caraway, cinnamom, coriander and cumin. Add the chickpeas, potatoes, onion, garlic, turmeric, garam masala powder and enough oil to lightly coat. Fry very gently for a couple of minutes until the potatoes have taken on the colour of the spices.
Add the tomatoes and a little vegetable stock (you’ll only need about 100ml). Season as needed and add chillies to taste. Stir in the golden syrup.
Cover and leave to simmer for 20 minutes then add the chickpeas and simmer for another 15 minutes.
Serve with plain rice and yogurt, chutney (I like mine hot) and the cilantro leaves.
Serves 4 as a side dish, 2 as a vegetarian main course