Iraqi Taghrib

Iraqi Taghrib
Ingredients
# 1 whole chicken , cut in pieces without skin ask your butcher to do that part (or you can use lamb)
# 2 onions , chopped finely
# 4 garlic cloves , crushed

1 (8 ounce) can chickpeas , with liquid
# 1 1/2 tablespoons curry powder (to taste)
# 1/3 cup coriander , chopped
# salt
# black pepper
# 1 chicken stock cube (Maggi seasoning)

1 (8 ounce) can chopped tomatoes
# 2 liters water
# 3 tablespoons tomato puree
# 5 medium potatoes , cut in 4

Directions

1. Fry the chicken pieces in some oil, or deep fry, and set aside.
2. Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
3. Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
4. Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
5. Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
6. P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
7. The Iraqi people put in whatever they have leftover; be creative and add what you like.