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. Dice 100g onions and cut 300g potatoes into small cubes. Warm 15ml olive oil in a pot; soften onion five minutes, then stir in 2g ground cumin.
2. Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Cover loosely and simmer twenty minutes until potatoes are fork-tender.
3. Add 240g chickpeas and simmer five minutes until hot throughout. Add water if needed and record it.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.