This is such a great recipe and the perfect stand-by for vegetarians, vegans and people who
love vegetables, because the ingredients are almost always in your pantry. Garlic, onion,
potatoes, chickpeas and fresh or canned tomatoes. So easy.
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp tomato paste
1-2 tbsp Spice Fusion Turkish Baharat
½-1 tsp cayenne pepper
1½ cups water
1 can crushed tomatoes
1 tsp sugar
500 g potatoes, peeled and cut into bite-sized chunks
2 cans chickpeas, drained and rinsed well
Salt and cracked black pepper to taste
Mint or coriander to garnish
Heat oil in large saucepan and sauté onion and garlic until translucent.
Add tomato paste and cook another 2 minutes then add the Turkish Baharat and cayenne pepper.
After about 30 seconds, add crushed tomatoes, potatoes and water, ensuring liquid covers
the potatoes completely.
Mix well and simmer for 20 minutes or until potatoes are nearly tender.
Stir in the chickpeas and simmer for another 10 minutes.
Sauce should have thickened and potatoes cooked through.
Add salt and pepper to taste.
Garnish with chopped mint or coriander.
