Directions

1. Assemble the spices in a bowl and stir to combine.
2. Peel and dice the potatoes into bitesized pieces. Boil the diced potatoes in salted water until soft, then drain and leave to cool slightly.
3. In a flat pan, heat the sunflower oil and fry the potatoes on a high heat until really golden and crisp all over.
4. Drain and rinse a tin of chickpeas and add to the potatoes, mixing well. Heat gently for a minute to dry them out. Next sprinkle the spices over the potatoes and mix well. Take off the heat, and stir in a generous handful of coriander leaves, and stir well. Sprinkle on a tiny amount of sugar and allow to dissolve. Serve with another sprinkle of coriander leaves and papris or Bombay mix.