Chickpea and Potato Curry

Dice the onion into small pieces. Mince the garlic and finely grate the ginger. Chop the tomatoes into small cubes.

Peel and cut the potatoes into 1-inch cubes. Slice the carrots into rounds or half-moons.

Drain and rinse the chickpeas. Cut the lemon in half — juice one half and cut the other half into wedges for serving.

Heat sunflower oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.

Add the minced garlic and grated ginger. Stir and cook for 1 minute until fragrant.

Add the cumin, turmeric, paprika, cayenne, and salt. Stir the spices into the aromatics and cook for 30 seconds to bloom the flavors.

Add the chopped tomatoes and stir to combine. Cook for 3 minutes until the tomatoes begin to break down.

Add the cubed potatoes, sliced carrots, and drained chickpeas. Pour in 1.5 cups of water and stir everything together.

Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.

Remove the lid and squeeze in the juice of half a lemon. Stir well and let the curry simmer uncovered for 5 more minutes to thicken slightly.

Taste and adjust salt or spices as needed.

Serve hot over white rice, garnished with fresh cilantro and lemon wedges on the side.