Chickpea Potato Curry

YOU WILL NEED

     1 tsp. coriander powder
     1 cinnamon bark
     4 garlic cloves
     1 medium-sized onion
     3 Irish potatoes
     1 tsp turmeric
     3 red chilli
     3 large tomatoes
     1 tin reduced salt chickpea
     1 knorr cube
     Salt
     Olive oil
     Parsley to garnish

PROCEDURE

• Heat up your oil and add the cinnamon bark.
• Fry the onion and garlic until it turns translucent. 
• Add the coriander and turmeric spice and fry for few minutes.
• Combine the tomato paste ( blended tomatoes, chilli & garlic) and cook for 5 minutes.
• Put in the diced Irish potatoes, bouillon cube and a pinch of salt to taste. Simmer for 15 to 20 mins.
• Drain the chickpea and add to the curry.
• Reduce the heat, add a little bit of water and allow the curry to cook for another 7- 10 mins. 
• Serve with rice or bulgur wheat.

     Enjoy!