chickpea and potato curry
Louisa Micallef

Ingredients:

1 Spanish onion
3 cloves garlic
3 medium potatoes (cut into chunks)
2 tablespoon paprika
2 tablespoon cumin
1 tablespoon turmeric
150 grams green beans
400 grams chickpeas
1 tin tomatoes
1 pear (chunks)
150 ml vegie stock
salt/pepper to taste

Method:

1. Heat onion, garlic until brown.

2. Add potatoes and spices, and cook for one minute.

3. Stir in remaining ingredients/cover/simmer for 30 minutes, until potatoes are soft.