Dry Spices:
1 tsp cumin seeds
1 tsp coriander
1/2 tsp mustard seeds
1 tsp chili peppers
1 tsp turmeric

Other Ingredients:
1 tbs vegetable oil
1 large white onion
2 cloves of garlic
2 cm piece of ginger
1 450 ml tin of chickpeas
2 cups of vegetable broth
4 large red potatoes
2 large leaves of kale

Garnish:
Plain yogurt
Cilantro leaves

Directions: Toast the cumin, coriander, mustard seeds and chilli flakes in a small dry pan over medium heat for a few minutes – until they smell quite strong. Grind to a powder with a pestle and mortar and mix in turmeric and grated ginger.

Dice onion and add to a large pan with oil. Cook over a medium heat, stirring frequently, until soft. Stir in garlic, spice mixture, and vegetable stock. Dice potatoes (peeled or as is) and add to the pan with drained and rinsed chickpeas. Chop kale into small pieces and add to pan once potatoes are cooked. Cook for another few minutes until kale is tender. Serve with yogurt and cilantro.

Serves 4.

** Adapted from Hugh Fearnley-Whittingstall’s recipe post in The Guardian