Summary

Ingredients

• 1 liter vegetable stock
• 400 g potato (s), mainly waxy
• 1 small can chickpeas
• 2 tablespoon sunflower oil
• some curry powder
• salt and pepper

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Instructions

1. Heat the oil in a large saucepan. Peel, wash and chop the potatoes. Fry them in the oil for about 5 minutes. Pour in the vegetable stock and simmer the potatoes for about 15 minutes. Add the chickpeas and simmer for another 5 minutes.
2. Season to taste with curry powder, salt and pepper.