| 1. |
Dice the onions and put them in a pan to sweat along with the chilli and garlic. Let these sweat on low heat for 10-15 minutes. |
| 2. |
After the onions have sweated, add one teaspoon of tomato puree and add all seasoning spices (coriander, garam masala etc..) and let sweat for a further 3 minutes on low heat. |
| 3. |
Add the drained chickpeas and diced baby potatoes (pre-softened in a pan of hot water while the onions are sweating) and mix. Once mixed add half a tin of chopped tomatoes. |
| 4. |
Let simmer on low heat for 20 minutes to reduce the chopped tomatoes down. Once reduced enough, add a tablespoon of plain soya yogurt and a teaspoon of mango chutney and stir through. |
| 5. |
Serve while hot, you can also add rice/chapatis/naan on the side. |
