Indian Chickpea Stew

Makes enough for two servings.

Ingredients:
1 cup dried chickpeas, soaked overnight + boiled for 1-1/2 hrs
3 potatoes, diced
1 400g can of crushed or diced tomatoes
3-4 generous Tbsp canned curry paste (to taste)
2 Tbsp brown sugar
1 clove garlic, minced
1 tsp ginger, minced
8 inch piece of green negi (or 1 small onion), minced
1/2 cup water
Vegetable oil

1/2 cup brown basmati rice
1 cup water

Method:
1. Cook the rice in the water.
2. Boil the potatoes until tender.
3. Heat the vegetable oil in a non-stick pan over medium heat. Add the garlic, ginger, and negi. Add the can of tomatoes (including the liquid) and the 1/2 cup of water. Add the curry paste and sugar and mix well. Add the chickpeas and potatoes.
4. Simmer on low heat until the rice is ready. Serve hot.