Page 150 - CMC Recipe Book

Method
Wash and peel the onions and potatoes. Finely dice the onions and cube the potatoes.
Heat the oil in a large saucepan and sauté for 10 mins until translucent.
Add the garlic, all the spices and cook for a further 10 mins.
Add the potatoes and coat well in the spices, Stir in the chickpeas.
Add the vegetable stock, lemon juice and chopped tomatoes, stir together then add the coconut milk.
Increase the heat and bring to a simmer. Once bubbling reduce the heat and cook until the potatoes are tender.