Potatoes, Chickpeas and Tomatoes

A simple yet tasty and filling meal from the UK.
1 lb 450g potatoes
4 ozs 125g chickpeas, soaked
2 onions, thickly sliced
1 Tblsp tomato puree
1/2 pt 300mls water
2 cloves garlic, crushed
2 Tblsp vegetable oil
1 Tblsp tomato puree
salt and pepper
Peel and slice the potatoes thickly. Fry onions in oil until golden. Add drained chickpeas and garlic. Fry in oil until brown. Add the potatoes and turn them until they are brown. Add the tomatoes, tomato puree and water to cover. Season to taste. Cover. Bring to the boil and simmer until the potatoes and chickpeas are soft.
May be served hot and cold.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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