Published Sunday, 12 July, 2009 by Jemma Buckton
Chop onions into cubes
Peel potatoes and cut each in half
Heat the oil in a large pan
Add the onions and fry until soft, stir regularly
Add the chicken and fry for 4 minutes, until white.
Next, add the potatoes and mix thoroughly
Chop the garlic into small cubes and add to the pan.
Add the tomato puree and stir the mixture thoroughly until the ingredients are covered in the tomato puree.
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.
Add salt and pepper to taste.
Boil the kettle and add the boiled water so it covers two-thirds of the pan.
Cover and simmer until the chicken and potatoes are cooked thoroughly.
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.
Leaing the pan lid off, boil until pasta is cooked and the water should have started to reduce,
Add chickpeas and the basil/parsely and cook for a further 5 minutes.
Serve with fresh, warm baguette and a squeeze of lemon on each plate.