First of all you need to do some preparation work – it is good if you have some extra helpers for this work, then it is quicker! You need to pick the leaves of the chickpeas off the bigger stems. When this is done, you wash the leaves and then cut them in small pieces.

The preparation of the potatoes is a bit quicker: wash them, peel off their skin and cut them into medium size.

Now you heat up the oil in wok. When it is hot, add cumin, garam masala, coriander and turmeric. Stir the spices so that they don’t burn. When they have developed their aroma, add the potatoes and straight away the chickpea leaves, too. Mix salt according to your taste and place a lid on top of the wok.

This dish now needs your attention every two or three minutes. You need to stir it after every few minutes to keep it from sticking to the bottom of your wok. After about 15 minutes your potatoes will be soft. It depends of course onto your potatoes, so if they are soft some time before or some time later, don’t worry about the direction of 15 minutes, whenever they are soft, you open the lid of your wok. Let your vegetables cook another two to three minutes with stirring and then switch your stove off – your dish is done!