1 15 oz. can chickpeas1-1/2 cups sliced potatoes, cookedSalt to tasteGhee for frying1 teaspoon cumin seeds (Jeera)1 teaspoon minced ginger1 teaspoons chili powder1 teaspoon asofoetida1 tablespoon tomato paste2 green chillies, slitHeat ghee and fry cumin seeds and chillies for half a minute, followed by ginger for a couple of minutes. Add chickpeas, potatoes, tomato, salt, and chilli powder. Stir thoroughly to mix, and add a cup of water. Cover with a lid until done, about fifteen minutes on medium low heat.
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