Chana Bateta; Spicy Chickpeas and Potatoes

Ingredients
1 tin chickpeas

2 tbspn chickpea flower
2 medium potatoes; boiled and cut into cubes
1 tin peeled plum tomatoes; liquidised
1 tblspn tomato puree
1 large lemon; juiced
2 tbspn oil
1/2 tspn mustard seeds
1 whole dry red chilli
2-3 curry leaves
2 tbspn chickpea / gram flour
1/2 tspn tumeric
1/2 tspn red chilli powder (or to taste)
1 cup water

Salt to taste

Method
1.Heat the oil in a pan, add the whole red chilli, mustard seeds and curry leaves, let the seed pop, Add the chickpea flour and cook for a few minutes.
2. Add the tomatoes and the tomato puree, stir and cook for about five minutes
3. Add the tumeric and the red chilli powder, mix and cook for a few minutes.
4. Add the potatoes and the drained chickpeas, add water and lemon juice, and let it cook for 10 minutes. Add Salt to taste

Serve with Amli (tamerind) chutney and chevro / chivdo or potato or casava crisps