6 tbsp vegetables oil, 2 onions (sliced),1 tsp finely chopped fresh ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp crushed fresh garlic , 1 tsp chilli powder (or just a little , depending on your taste) 2-3 tbsp fresh coriander leaves, 150 ml water, 1 large potato, 1 400g canned chickpeas , drained, 1 tbsp lemon juice.
Heat the oil in a large heavy based saucepan. Add the onions and cook , stirring occasionally, until golden. Reduce the heat , add the ginger , ground cumin, ground coriander, garlic, chilli powder, coriander, and stir-fry for 2 minutes.
Add the water to the mixture in the saucepan and stir to mix.
Using a sharp knife , cut the potato into dice then add with the chickpeas to the saucepan. Cover and leave to simmer , stirring occasionally, for 5 -7 minutes.
Sprinkle the lemon juice over the curry. Transfer to serving dishes and serve hot.
I personally add some chopped up chicken to the dish when cooking the onion.