Heat margarine in large pan; add onion and garlic; cook 1 minute. Stir in fennel seeds and chilli, cook on a medium heat 1 to 2 minutes.

Cut each potato into 6 wedges, cut wedges in half.

Add potatoes and stock to pan; stir to combine. Cover and cook over low heat 15 minutes.

Uncover; and cook 10 minutes longer until potatoes are cooked and liquid is reduced. Add chick peas, stir to combine; cook 1 minute.

Heat extra margarine in a small pan, add garam masala, cook over a medium heat until fragrant, about 30 seconds; pour over potatoes.