1. Peel the potatoes and cut into bite sized pieces. Rinse under cold water, place in a bowl, cover with cold water and set aside.
2. Take a medium-large lidded saucepan. We’re going to make the ‘tarka’. Saute the onions and cumin in 2-3 tablespoons of vegetable oil, on a moderate heat until the onions become translucent and soft.
3. Next add the garlic, ginger and chillies and cook out for a couple of minutes.
4. Now add the garam masala, turmeric and salt, & toast off for 30 seconds. If the pan is too dry add a splash of water so the spices don’t stick to the pan and burn. Allow the spices to cook out for a minute.
5. Now tip in the passata. Increase the hob heat, bring to a boil then reduce the heat to medium & simmer for 5-10 minutes. When you can see the oil separate on the surface of the mixture it’s ready to taste. Check your seasoning here. If it needs more chillies or salt add now.
6. Stir the drained chickpeas into the masala along with the water, and potatoes. Ensure the spuds are covered – you may need to add a touch more water. Simmer for about 20 minutes or until the spuds are soft and the sauce or gravy is at the consistency you want.
7. Finally scatter with a flurry of chopped coriander leaves.