1. Open the tinned chickpeas, strain and set aside. Peel and chop the potatoes, cut into small bites sized pieces. Put in a bowl and cover with cold water.
2. Take a lidded saucepan. We’re going to make the tarka. Fry the chopped onion and cumin seeds in some vegetable oil. Cook on a moderate heat until the onions become translucent and soft.
3. Next add the garlic, ginger and minced chillies (remember you can add more chillies later if needs be). Allow to cook out.
4. Now add the garam masala, turmeric and salt. 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, then add in the chopped coriander stalks.
5. Now put in the tomatoes. Increase hob heat, and bring to a simmer. Allow to cook for 5-10 minutes. When you can see oil on the surface of the spiced tomato mixture/the oil has taken on the tomato colour, that means it’s cooked and ready to taste. Check your seasoning here. If it needs more chillies or salt add now.
6. Place in your chickpeas and mix together with the tarka.. Add your water, then 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 tender and the sauce or gravy is at the consistency you want.
7. Finally scatter with a flurry of chopped coriander leaves.