Step 1

Drain the chickpeas and rinse. Place 150g chickpeas in a blender or food processor with the tin of chopped tomatoes, 3 cm piece of chopped ginger, 4 cloves chopped garlic and the chopped chilli if using. Blend until well combined.

Step 2

Heat the oil in a large saucepan with a lid. Add the cumin seeds once hot and turn the heat to medium.

Step 3

Once the cumin seeds are starting to turn brown (about a minute) add the chopped onion and stir well. Turn the heat down and cook for 7-10 minutes until turning transparent. Stir often.

Step 4

Add 1 tsp ground turmeric and stir. Cook for one more minute.

Step 5

Add the 650g diced potatoes. Stir to coat in the onion mixture.

Step 6

Next add the tomato mixture and 300ml water. Bring it the boil then reduce to a simmer. Cover with a lid and cook for 30-40 minutes until the potatoes are soft.

Step 7

Stir occasionally and add a little more water if the sauce gets too thick.

Step 8

Once the potatoes are soft add the rest of the chickpeas, 2 tbsp garam masala, 1 tbsp lemon juice and a pinch of salt (optional). Add a little water if needed and warm through.

Step 9

Before serving add fresh coriander leaves.

Step 10

Serve with rice or flatbreads and a yoghurt sauce.