In a large saucepan, heat up olive oil over medium heat. Add chopped onion and minced garlic. Saute, stirring often, until the onion is almost translucent.
Add curry powder, cumin, turmeric, cayenne, paprika, salt and pepper to the pan. Stir well and cook for 1 minute. The spices should be very fragrant.
Add diced potatoes and cook for 2 to 3 minutes, stirring often.
Add chickpeas, vegetable stock and tomato sauce to the pan. Stir well.
Bring the mixture to boil, reduce the heat to medium-low and simmer until the potatoes are cooked, about 7 to 9 minutes.
Serve curry with rice and flatbread.
Turmeric can be omitted in this recipe but I highly recommend adding it, if you have it on hand. It turns the curry rich yellow orange hue and adds slightly citrus flavor to the sauce.The tomato sauce is optional. It helps thicken the sauce and add richer flavor.The calorie count does not include rice or flatbread.