olive oil
1 tsp cumin seeds
1 onion, cut into strips
2 cloves garlic, crushed
1 inch ginger, grated
2-3 dried red chiles, chopped
1 x 28oz can diced tomatoes
2 tsp salt
2 tsp ground coriander
2 tsp garam masala
1½ tsp turmeric
3 potatoes, peeled and cubed
2 x 19oz cans chickpeas (garbanzo beans), well rinsed
handful fresh coriander (cilantro) leaf, chopped [optional]

• 1. Heat the oil in a large pot until hot. Add the cumin seeds and watch them pop and fizzle for ~20 seconds.
  2. Add the onions and fry until lightly browned.
  3. Add the garlic, ginger and chiles. Stir fry on medium heat.
  4. Add the tomatoes and stir-fry for ~5 minutes on medium-high heat until the oil starts to separate from the onion/tomato mixture.
  5. Add the salt, ground coriander, garam masala and turmeric. Stir thoroughly on medium heat.
  6. Add the potatoes and stir well. Add ~3 small glasses of water; cover and bring to a boil. Let simmer on low with the lid on, for ~20 minutes or until the potatoes are softened.
  7. Add the chickpeas and stir. Simmer on low for ~10 minutes with the lid partially on.
  8. Add the coriander leaf [optional]. Serve with basmati rice or warm pita bread.