This dish is eaten cold in the Middle East. The hot version is the same, except that it uses butter or samna (clarified butter) instead of oil.
Peel and slice the potatoes thickly. Fry the onions in oil until golden, using a large saucepan. Add the chick peas and the whole garlic cloves, and fry until coloured. Add the potato slices and turn them until they too are slightly coloured. Add tomatoes, and water to cover mixed with tomato concentrate. Season to taste with salt and pepper.
Bring to the boil and simmer gently until th