1 can boiled chick peas
1 potato, boiled and cubed
1 onion, chopped
1 tomato, chopped
1 tsp Garlic chopped
1 tsp Ginger chopped
Pinch of salt
1 tsp Turmeric
1 can coconut milk, (or regular milk)
1 tsp Cumin seeds
Vegetable oil
2 tbsp coriander leaves

Heat the pan with oil. Add garlic, ginger, onion and cumin seeds. When onions have browned in color, add turmeric, chick peas, potatoes and tomatoes. Cover the pan with a lid and simmer for a few minutes. Add milk and salt to taste.

Simmer the curry till gravy gets thick. Add coriander leaf and remove from the heat.

Serve hot.