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PEEL the potatoes and carrot and cut them into cubes. PLACE the potatoes in the large skillet with a layer of water. Place the lid on the skillet and let it simmer on medium-low heat for 5 minutes.
Then also ADD the carrots and let them simmer 5 minutes more. Meanwhile, PEEL the garlic cloves and chop them as fine as you can. RINSE the leek and cut into fine half rings.
Cut the black olives into rings and drain the chickpeas.
REMOVE the lid from the skillet and turn the heat up and wait until the water has evaporated. ADD olive oil, chopped garlic and leek and saute for about 2 to 3 minutes.
Add the drained chickpeas and cook for another 3 to 4 minutes on high heat. ADD black olive rings and season with pepper and salt. Finely CHOP the mint and basil and stir in with the veggie mixture. Enjoy!