The aroma makes this casserole very appetizing.
Preparation Time: 15 mins
Cooking Time: 25 mins
Heat margarine in large saucepan; add onion and garlic; cook 1 minute. Stir in turmeric, fennel seeds and chili, cook on a medium heat 1 to 2 minutes.
Cut each potato into 6 wedges, cut wedges in half. Add potatoes and stock to pan; stir to combine. Cover and cook over low heat 15 minutes. Uncover; and cook 10 minutes longer until potatoes are cooked and liquid is reduced. Add chickpeas, stir to combine; cook 1 minute.
Heat extra margarine in a small pan, add garam masala, cook over a medium heat until fragrant, about 30 seconds; pour over potatoes.
* Garam Masala is a mixture of equal amounts of certain spices - pepper, ground cinnamon, nutmeg, cumin, cardamon and cloves. For the best flavor, add at the end of cooking. Store in a cool, dry place.