Step 1:
Chop onions into cubes Step 2:
Peel potatoes and cut each in half Step 3:
Heat the oil in a large pan Step 4:
Add the onions and fry until soft, stir regularly Step 5:
Add the chicken and fry for 4 minutes, until white. Step 6:
Next, add the potatoes and mix thoroughly Step 7:
Chop the garlic into small cubes and add to the pan. Step 8:
Add the tomato puree and stir the mixture thoroughly until the ingredients are covered in the tomato puree. Step 9:
Measure out a quarter of a tsp of chilli powder and a tsp of tumeric powder and add to the pan. Again, mix everything in. Step 10:
Add salt and pepper to taste. Step 11:
Boil the kettle and add the boiled water so it covers two-thirds of the pan. Step 12:
Cover and simmer until the chicken and potatoes are cooked thoroughly. Step 14:
Once everything is cooked, add 3 handfuls of pasta to the pan. Make sure there isnt too much pasta in the pan or it will stick together. Step 15:
Leaing the pan lid off, boil until pasta is cooked and the water should have started to reduce, Step 16:
Add chickpeas and the basil/parsely and cook for a further 5 minutes. Step 19:
Serve with fresh, warm baguette and a squeeze of lemon on each plate. 