Ingredients:
1 (12 oz.) packet chopped onions
1 tsp. minced ginger
1 tsp. garlic powder
2 lb. boiled chickpeas ( two cans, approximately)
1/2 lb. cooked potatoes, cubed (optional)
1 tsp. turmeric powder
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the chopped onions and minced ginger for five minutes, then add boiled chickpeas, cooked potato cubes ( if desired), turmeric powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
