Mama's Little Red Recipe Book

Sumeyya’s Chickpea recipe:

Sauté 1 diced onion in about 1 tbsp oil until the onions are brown. Add garlic and ginger. Let it fry for a bit. Add about  ½ cup crushed/diced tomatoes, 1 tsp cumin, 1 tsp salt, 1 tsp cayenne powder, ½ tsp turmeric. Mix together and let simmer for 1 minute. Add diced potatoes and 3 cans chickpeas. Mix together for about 1 min. Then add enough water to cover the chickpeas & potatoes. Cook on medium/low about 20 mins or until potatoes are soft. Mix one or twice during the 20 mins. Garnish with cilantro. (I didn’t use measuring spoons so all measurements are approximate J)