Chickpea curry

This curry has the combination of potatoes and chickpea and is a variation from the normal curry which I usually make. It tasted great and was just perfect. I never thought that potatoes would go well with the chickpeas in a curry but it was really superb.

Ingredients:

• Vegetable oil - 2 tbsp
• Mustard seeds - 1 tsp
• Onions - 2 (sliced)
• Ginger - 1/2 inch (chopped)
• Cumin powder - 2 tsp
• Coriander powder - 2 tsp
• Garlic - 2 (crushed)
• Fresh red chillies - 2 (chopped)
• coriander leaves - 2 tbsp (chopped)
• Potato - 1
• Chickpeas - 250 gms (boiled)
• Lemon juice - 1 tbsp

Method:

• Heat the oil in a saucepan splutter the mustard seeds and add the onions cooking until golden. Add all the ingredients except for the chickpeas, potato and lemon juice and stir fry for a minute or so.
• Add about 100 ml of water to the saucepan and stir to mix. 
• Dice the potatoes and add them along with the chickpeas to the saucepan. 
• Cover and leave to simmer for about 10 minutes. 
• Sprinkle lemon juice and serve hot.