Turkish Chickpea and Potato Stew

Ingredients:

2 tablespoons vegan butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried mint
1 teaspoon oregano
a pinch of fennel seed
a pinch of clove
1/2 teaspoon mustard seed
2 bay leaves
2 teaspoons paprika
salt and black pepper, to taste
2/3 cup tomato puree
2 tomatoes, chopped
1 large potato, diced
2 cups chickpeas

Cook potatoes, onion and garlic in the butter until potatoes are seared. Stir in all the spices and cook until aromatic. Add the tomatoes, puree, and some water. Cover and simmer until potatoes are tender. Stir in the chickpeas.

Garnish with fresh mint and serve with bulgur, couscous, or freekeh.