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Method
Make it happen
- 01
Heat oil in a deep lidded pan and brown any raw meat or mushrooms in the same pan; leave delicate fish until the simmering stage.
- 02
Soften onion for 5 minutes, add crushed garlic for 30 seconds and follow the extra cooking details.
- 03
Cook cumin with garlic; add tomatoes and only 150 ml of stock with the potatoes.
- 04
Cover and simmer 20–25 minutes, then stir in chickpeas until piping hot.
- 05
Keep the pot gently simmering with the lid on as required; add a splash of hot water if it starts to catch on the base.
- 06
Season to taste, confirm any poultry or meatballs are cooked through and fish is cooked until opaque, then serve from the pot.