Vegetable and Chickpea Curry

Drain chickpeas. Dice potatoes and slice carrots.

Heat oil in a large pot over medium heat.

Cook potatoes and carrots until lightly browned.

Add chopped tomatoes and curry powder.

Stir and cook until fragrant.

Add chickpeas and enough water to cover.

Simmer until vegetables are tender.

Season with salt to taste.

Serve hot with rice or naan.