Although this recipe sounds very simple, it was incredibly rich and delicious.
1 can chickpeas, drained
4 small potatoes (yukon gold), chopped
1/2 onion choppped
3/4 can (28 oz) diced tomatoes
Garam masala paste
Salt and pepper
Cayenne and red pepper flakes
Saute onions in vegan butter until soft. Add garlic and other seasonings. Add tomatoes and cook for several minutes.
Add chickpeas and potatoes. Stir and bring to a boil.
Cover and cook for 20-30 minutes until potatoes are soft.