Curried Chick Peas and Potatoes

    Mix four tablespoons of curry with one teaspoon of turmeric and half cup of water. Heat two tablespoons of oil in a thick bottomed pot, and sauté half a yellow onion which you’ve diced with a couple of cloves of minced garlic. Add the curry mixture and a pinch of dried chili flakes and stir to combine and continue cooking for about three to five minutes, till the curry is bubbling and yummy. Add three potatoes which you’ve diced and one teaspoon of salt, then add four cups of cooked chick peas, two cups of water and simmer ten to fifteen minutes. Uncover and simmer another ten minutes or until the potatoes are tender. Serve over steamed rice.
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