Name: Coriander potatoes with chickpeas and tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large brown onion (200g), sliced thinly; 2 clove garlic, crushed; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 4 medium potatoes (800g), sliced thickly; 400 gram can crushed tomatoes, undrained; 1 tablespoon tomato paste; 1 teaspoon sugar; 1 1/4 cup (310ml) water; 300 gram can chickpeas, rinsed, drained; 1/4 cup fresh coriander leaves, finely chopped

Ingredients

2 tablespoon olive oil

1 large brown onion (200g), sliced thinly

2 clove garlic, crushed

2 teaspoon ground cumin

2 teaspoon ground coriander

4 medium potatoes (800g), sliced thickly

400 gram can crushed tomatoes, undrained

1 tablespoon tomato paste

1 teaspoon sugar

1 1/4 cup (310ml) water

300 gram can chickpeas, rinsed, drained

1/4 cup fresh coriander leaves, finely chopped

Method

1.In a large frying pan, heat oil over medium heat; cook onion and garlic, stirring, for about 2-3 minutes or until onion is soft.

2.Add spices; cook, stirring, for about 1 minute or until fragrant. Add potato; cook, stirring, for about 2 minutes or until browned lightly.

3.Stir in tomatoes, paste, sugar and the water; reduce heat, simmer, covered, for about 25 minutes or until potatoes are tender. Add chickpeas and coriander; cook, stirring gently, until hot.

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