This is a very easy recipe to prepare, and quite an aromatic dish.
1 tin of boiled chick peas (240g)
1 large potato cut into small cubes
1 small onion chopped small
10ml olive oil
1 heaped teaspoon jeera/coriander powder
¾ teaspoon salt
½ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon ginger
2 table spoons lemon juice
1 teaspoon sugar
Half tin chopped tomato about 200g
1 cup plain yogurt
Fresh Coriander leaves to garnish
Boil cubed potato till tender
Heat oil in a pan and add ginger and onion and sauté till onions are transparent but not brown
Add tin of chickpeas to onion and ginger along with the salt, turmeric, jeera/coriander powder and chilli powder
Stir well and add in lemon juice and boiled potatoes to the pan.
Then add the chopped tomatoes along with the teaspoon of sugar and allow to simmer for about 5 minutes on a medium heat. Allow chickpea and potato mixture to cool slightly.
Transfer mixture to another dish and mix in the plain yogurt
Garnish with fresh coriander.