1 lb. canned chickpeas 1 large potato, cooked and cubed 1 tablespoon. oil 1 large onion, pureed 1 large tomato, pureed 1 teaspoon. ginger paste 1 teaspoon. garlic paste ½ teaspoon. each cumin, coriander, turmeric and chilli powders. 1 teaspoon. salt or to taste Cilantro/coriander leaves
Heat oil in a non.stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and ½ cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.