1: Mince the garlic, finely chop the onions,

2: Peel and chop the potatoes into small 1cm sized cubes,

3: Open tin of chick peas, drain and rinse well

4: Chop the herbs.

5: In a large pot over medium, low heat, cook the onion in the oil for a few minutes, then add the garlic and cook for another minute.

6: Add the potatoes, chickpeas, broccoli, curry powder and chilli flakes and stir well.

7: Pour over the water then cook over a medium heat for around 15minutes until the potatoes are soft and the liquid is reduced.

8: Taste and season with a pinch of sea salt if required and stir through any fresh coriander.

Enjoy!

Photo credit: Faith Mason