A hearty and flavorful dish combining chickpeas and potatoes in a spiced tomato-based sauce.
Heat the oil in a saucepan over medium heat.
Ensure the oil is hot before adding the garlic to release its aroma.
Add the garlic, onion, and green onions to the saucepan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder and cook for 30 seconds to toast the spices.
Toasting the spices enhances their flavor.
Add the crushed tomatoes, vegetable broth, diced potatoes, and chickpeas to the saucepan. Stir well.
Ensure the potatoes are evenly coated with the liquid.
Cover the saucepan and simmer for about 40 minutes, or until the potatoes are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with bread or rice for a complete meal.
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