Tomato chickpea potato pot

Ingredients

• Chickpeas (drained)240g
• Canned tomatoes (canned)400g
• Potatoes (raw)300g
• Onions (raw)100g
• Ground cumin (dry)2g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)200ml

Method

1. Cut 100g onions into 5mm dice and 300g potatoes into 1cm cubes. Heat 15ml olive oil in a pot over medium heat and soften the onion for 5 minutes. Stir in 2g ground cumin for 30 seconds until fragrant.
2. Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Bring to a simmer, partly cover and cook over low heat for 20–30 minutes until a fork passes easily through a potato cube. Tomatoes can slow softening; if cubes are firm, add a little hot processing water and continue cooking instead of adding the beans early.
3. Add 240g chickpeas and simmer uncovered for 5–7 minutes until steaming throughout and the sauce clings to the potatoes. Stir gently to avoid breaking the chickpeas.
4. Rest for 2 minutes and divide into bowls. If preparing a late-week portion, chill in shallow containers and freeze promptly on the preparation day.
5. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.