Middle Eastern Potatoes And Chick Peas

• 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

1. 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.
2. 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.

olive oil, onions, garlic, green chili pepper, sweet potatoes, potatoes, ground coriander, ground cumin, ground turmeric, flour, vegetable stock, threads, chick peas, cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/29005 (may not work)