Potato and chickpea curry

Wash and rub the potatoes, then slice in half.

Heat the oil in a large pan over a medium heat, then add in the cinnamon sticks, cardamom and fennel seeds. Cook for a couple of minutes, then add in the onions and cook for another 5 minutes.

Add the ginger garlic paste along with the other spices and cook for another 1 minute, then add in the potatoes, chickpeas and peppers.

Mix in the water along with the tomato puree, stock and lemon juice. Cover, bring to a quick boil, then lower the heat and leave to simmer for 35 minutes or until the potatoes are cooked through.

Serve with rice and fresh coriander. Enjoy!