Serve with grilled flatbreads or cooked basmati rice.
|4 cloves||Garlic, peeled|
|1 piece||Fresh ginger, 5cm, peeled|
|2 handfuls||Coriander leaves|
|2||Medium potatoes, scrubbed and cut into 2-2.5cm dice|
|2||Green chillies, deseeded and finely chopped|
|400 g||Canned chickpeas|
|1 Tbsp||Vegetable oil|
|1 tsp||Cumin seeds|
|1||Onion, finely chopped|
|1 tsp||Ground coriander|
|½ tsp||Mild chilli powder|
|1 tsp||Ground turmeric|
|400 g||Tomatoes, skinned and chopped|
|1 tsp||Garam masala|
|1 squeeze||Lemon juice|
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- Use a small food processor to make a paste with the garlic, ginger, coriander leaves and green chilli. Set aside.
- Cook the potatoes in simmering salted water until tender, about 10 minutes. Drain and set aside.
- Drain the chickpeas, reserving their liquid in a measuring jug. Top up with cold water to give you 500ml of liquid.
- Place a large frying pan or wide, heavy-based saucepan over medium heat. Add the oil and, when hot, add the cumin seeds and cook until aromatic, a few seconds. Lower the heat and add the onion. Cook until golden, about 10 minutes, stirring from time to time to prevent sticking and burning. Add the cooked diced potato.
- Add the paste and cook, stirring gently for 2 minutes. Add the ground coriander, chilli powder, and turmeric and cook, stirring for a further 2 minutes. Stir in the tomatoes, chickpeas, and water mixture and cook over low heat until thickened. Taste and add salt if needed. Stir in the garam masala and lemon juice.