Curry Potatoes and Chickpeas

• 3 lb. potatoes

• 1 lb. chickpeas or 2 cans

• 2 cloves garlic, minced

• 3 tablespoons curry powder

• 3 tablespoons oil

• 1 teaspoon sea salt (to taste)

• Pepper to taste (optional)

Soak chickpeas overnight. Cook until tender. Peel and cut potatoes into cubes. Place oil in saucepan over medium heat. Add garlic and curry powder. Add cubed potatoes, then salt and pepper to taste. Add chickpeas. Cook on low heat until potatoes are cooked, serve over brown rice.