- 1 Tbsp oil
- 1 onion, chopped
- 1 tsp minced garlic
- 2 tsp cumin (dried)
- 800g canned or chopped tomatoes
- 3 tsps chicken stock powder
- 3 C water
- 1 medium potato, scrubbed and cubed
- 300g canned chickpeas, drained and rinsed
Heat the oil in a pot and fry the onion with the garlic on a medium-low heat until soft.
Stir in the cumin, tomatoes, stock, water, potato, and chickpeas.
Simmer gently for about 15 minutes or until the potato is cooked.