Cut the onion into strips, peel the garlic, deseed the chilli pepper and cut into fine strips. Halve and deseed the peppers and also cut into strips. Rinse the chickpeas in a sieve with cold water and
and drain. Peel the potatoes and cut into bite-sized pieces. Heat the oil in a pan and stir-fry the chickpeas. Add the chilli, peppers and potatoes and stir-fry for 5 minutes. Crush the garlic, add the chickpeas and coconut milk, season with chilli powder and turmeric. Cover and simmer over a low heat for approx. 20 minutes. Flavour the curry with salt and pepper.