Peel and chop garlic. Pour a tablespoon of olive oil into the pan and add garlic. Add to a medium heat.
Open and drain the potatoes – halve or quarter if required. Add to pan. Open and drain chickpeas and add to pan, stir thoroughly. Add in coconut milk, a heaped teaspoon of peanut butter, curry powder and chili. Add water if additional liquid is required. Stir thoroughly and cover until it reaches a rolling boil then reduce heat and simmer for 10 to 15 mins.
Serve with plain boiled or steamed rice in a bowl.
Mix one cup of plain flour with half a teaspoon of baking soda and a large pinch of salt.
Make a well in the middle of the flour and add in two tablespoons of cold water. Mix until the mixture forms a rough dough. Oil your hands to prevent the dough from sticking. Knead the dough into a bowl in the mixing bowl. Do not over handle as this will make the dough tough. Form the dough into a ball and leave in the mixing bowl.
Dampen one square of paper towel with vinegar and lay over the dough ball. Leave for 20 mins to prove.
Once proven pinch off a lump of dough about the size of a ping pong ball. Roll the lump into a ball.
Sprinkle a light covering of flour onto a clean, flat surface. Dust the rolling pin with flour and roll the ball into a round about 0.25 cm thick.
Heat the frying pan. You can add oil but this will make the bread oily. Using a dry pan will give a dryer bread.
Brush excess flour from the surface of the bread round and place in the pan one at a time. Shake the pan to move the bread around. Once browned on one side flip onto the other side. If you wish to cook later do not brown fully. Place into a bowl or basket lined with paper towel or a napkin and cover as each of the bread rounds are cooked.