Ingredients

• Two cans of chickpeas (rinsed thoroughly)
• 3 medium potatoes, peeled and diced into small cubes
• 2 cups of water
• 3 tbsp ghee or olive oil
• 1 cup of Surinder's Savory Curry Sauce
  
• 2 tbsp of chopped cilantro (to garnish)

Directions

• Heat oil in a sauce pan over medium high heat.
• Add diced potatoes, sauté for 5 minutes, stirring constantly.
• Add chickpeas and sauté for another 5 minutes.
• Add Surinder's savory curry sauce and stir.
• Add 2 cups of water,
• Cover the pot and bring to a rapid boil, then reduce the heat and simmer for about 30 minutes until the sauce thickens.
• Taste for salt, garnish with fresh chopped cilantro.