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