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Potatoes with coconut

The humblest of ingredients really - potatoes, cumin, tomatoes, garlic - but transformed in this slightly sweetsour vegetable stew by the genius of its simplicity.

500g or so of good potatoes, peeled and generously cubed
1 tin chickpeas, drained
4 tbsp olive oil
6 cloves garlic, peeled and finely chopped
1-2 fresh green chillies
Generous handful of fresh coriander, finely chopped
1 tsp whole cumin seeds
2 tsp ground cumin
1 tsp tumeric
500g or so fresh tomatoes, peeled and chopped (or 1 tin chopped tomatoes)
2 tsp salt
2 tsp dark sugar
1 tbsp red wine vinegar

Heat the oil, and add the whole cumin seeds. Let the seeds fizz and darken (a few seconds) and then add the garlic and chilli. Lower the heat, and add the potatoes, stirring briefly to coat in the garlicy, chilli-cumin infused oil.

Add the tumeric, ground cumin, tomatoes, drained chickpeas, the salt, and 100ml or so of water. Bring to the boil. Cover, turn heat down to low, and simmer for 45 minutes, or until potatoes are cooked, stirring once ot twice during the cooking.

Add the sugar and vinegar, stir again and serve.

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