04 June 2014,10:55 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Put the potatoes in a medium-sized saucepan and pour in the hot water. Bring to the boil, then reduce the heat to low and cook, covered, for 5 minutes, until the potatoes are al dente.
  • Add the chickpeas and cook, uncovered, for 5 minutes, until the potatoes are tender. Add the coconut milk and salt and bring to a slow simmer.
  • Meanwhile, heat the oil in a small saucepan over a low heat. Add the garlic and cook, stirring frequently, until it begins to brown.
  • Add the coriander, turmeric and chilli powder and cook, stirring, for 30 seconds. Fold the aromatic oil into the chickpeas. Stir in the lemon juice and remove from the heat.
  • Serve immediately with any Indian bread or plain boiled basmati rice.



  • 500 grams potatoes cut into cubes
  • 750 grams canned chickpeas, drained and well rinsed
  • 500 ml canned coconut milk
  • 2 teaspoon salt
  • 4 tablespoon Cooking oil
  • 8 large garlic cloves, finely chopped or crushed
  • 4 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 2 teaspoon chilli powder
  • Juice of 1 lemon

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