Chickpeas Potato Curry

1. In a heated non-stick pot with 1 tablespoon oil, add the sambal and stir to combine. 2. Then, add potatoes, chickpeas, give it a quick stir, and season with salt. 3. Add the water and be sure the water covers all the potatoes. 4. Stir in the coconut milk and bring the mixture to a rolling boil, then turn down the heat and let it simmer. 5. Once the potatoes are fork-tender, which takes about 10-15 minutes, turn off the heat. 6. Serve warm with rice or roti.