• 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.