Chickpea curry

This is my own recipe. It is easy to make. It takes 5 minutes to prepare and 35 minutes to cook.

Ingredients:
• 3 small potatoes, peeled
• 400g drained tinned chickpeas
• 1 onion, diced
• 1 garlic clove, thinly chopped
• 2 green chillies, chopped
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp black pepper
• 1 tsp cumin seeds
• 2 tbsp oil
• 15g ginger, thinly chopped
• 1 tsp garam masala
• ½ tsp fenugreek seeds
• Handful of fresh corriander, chopped
• 1 tbsp lemon juice

Steps:
• Boil the peeled potatoes in salted water until soft. Drain and let it cool, then cut into small pieces.
• Add vegetable oil to a saucepan on medium heat, then add the cumin seeds followed by chopped garlic and onion. Let it cook for 30 seconds before adding ginger and green chillies.
• Add chilli powder, turmeric, salt and pepper and mix thoroughly.
• Add 500ml boiling water.
• Add the boiled potatoes followed by the chickpeas and let it cook for 15 minutes.
• Add garam masala, fenugreek seeds and chopped coriander. Stir and let it cook for 2 minutes.
• Add lemon juice, and let it cook for another minute before removing from heat.
• Serve with puris and achar. Enjoy!