Aloo chole chickpea and potato curry

Ingredients

• 250g (1 cups) chickpeas, soaked overnight (2 cups cooked chickpeas)
• 2 bay leaves or 1 tea bag
• 2 tbsp sunflower oil
• 1 1/2 tsp cumin seeds
• 1 large onion, chopped
• pinch asafetida (optional)
• 2 tsp grated ginger
• 2 tsp grated garlic
• 1 green chilli, finely chopped
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 2 tomatoes, chopped
• 2 medium potatoes, cut into 1cm cubes
• sea salt
• sugar
• freshly ground black pepper
• 1/2 tsp garam masala
• squeeze of lemon
• 1 small bunch coriander, chopped
• 1 lemon, cut into wedges to serve

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