Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked chickpeas -- (drained after
                        -- soaking
                        - and boiling in salted water)
   2      medium        peeled potatoes -- cut in 1/2" slices
                        ***SPICE MIXTURE***
   4      tablespoons   curry powder or garam masala
   1      teaspoon      toasted and ground cumin seeds
   4      cloves        garlic -- finely chopped
   1      medium        onion -- finely chopped
   3                    red pimento peppers -- finely chopped
                        salt and white pepper -- to taste

Preparation:

Heat two tablespoons vegetable oil in a heavy iron pot. Mix curry powder with 1/2 cup water. Add garlic, onion and pepper to hot oil and stir quickly, add the curry paste/blend and stir. Let the curry fry, stirring to prevent sticking until it leaves the bottom of the pan. Add the potatoes, and stir. Add 1/2 tsp salt, and stir again. Add the chick peas. Add 2 cups water and bring to the boil. Reduce heat to medium. Cook for 25 minutes or until the potatoes are breaking easily. Add the cumin and more salt if required. The mixture should have a thick soupy consistency. It should not be dry. Serve with Roti, pita bread, or steamed basmati rice.