Middle Eastern Potatoes And Chick Peas

• 1 tablespoon olive oil
• 2 onions sliced
• 3 cloves garlic crushed
• 1 green chili pepper seeded and finely chopped
• 1 pound sweet potatoes peeled and cut into chunks
• 8 ounces potatoes peeled and cut into chunks
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 tablespoon flour
• 3 1/2 cups vegetable stock
• 1 pinch saffron threads
• 15 ounces chick peas drained and rinsed
• 3 tablespoons chopped cilantro plus additional leaves, to serve
• 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, saffron threads, peas, cilantro plus additional

Taken from www.yummly.com/recipe/Middle-Eastern-Potatoes-and-Chick-Peas-1400693 (may not work)