Chickpeas Potato Curry

Ingredients

• 1 small potato (skin removed and cubed)
• 1 can [15.5oz/449g] chickpeas/garbanzo beans (drained and rinsed)
• 1 tablespoon sambal
• 1 cup [250ml] water or vegetable broth
• 1 teaspoon salt
• 1/2 cup [125ml] coconut milk
• 1 tablespoon oil

Instructions

1. 1

   In a heated non-stick pot with 1 tablespoon oil, add the sambal and stir to combine.

2. 2

   Then, add potatoes, chickpeas, give it a quick stir, and season with salt.

3. 3

   Add the water and be sure the water covers all the potatoes.

4. 4

   Stir in the coconut milk and bring the mixture to a rolling boil, then turn down the heat and let it simmer.

5. 5

   Once the potatoes are fork-tender, which takes about 10-15 minutes, turn off the heat.

6. 6

   Serve warm with rice or roti.