Middle Eastern Potatoes And Chick Peas - cooking recipe

Ingredients

1 tbsp olive oil
2 None onions, sliced
3 cloves garlic, crushed
1 None green chili pepper, seeded and finely chopped
1 lb sweet potatoes, peeled and cut into chunks
8 oz potatoes, peeled and cut into chunks
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp flour
3 1/2 cups vegetable stock
None None Pinch of saffron threads
1 can (15 oz) chick peas, drained and rinsed
3 tbsp chopped cilantro, plus additional leaves, to serve
None None Cooked rice, to serve

Preparation

Heat the oil in a large saucepan on medium-high heat. Add the onions, garlic and chili pepper; cook for 8 mins until softened and beginning to brown. Stir in the potatoes, ground spices and flour. Cook on low heat for 2-3 mins, stirring occasionally.
Add the stock and saffron; bring to a boil. Reduce heat to low; cover and simmer for 20 mins. Add the chick peas; simmer for 15 mins until tender. Stir in the chopped cilantro. Garnish with cilantro leaves. Serve with rice.