Dice a medium-sized red onion, and caramelise it in a pan with sunflower or olive oil. Add batonned carrot, three green finger chillies, and some cubed potato. Stir-fry at a medium heat for fifteen minutes, and then add boiling water.
The chickpeas were soaked overnight. Add to the pan along with tomato puree and the seeds from three crushed cardamom pods. Add some vegetable stock. Simmer under glass for at least half an hour.
Dice a large handful of fresh coriander (including the stems) and add to the pot. Stir through. Cook for another twenty to twenty-five minutes, and then add the other herbs - a generous pinch each of oregano, basil and parsley.
Serve with skinned or semi-skinned potato. Healthy and delicious!
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