Spiced chickpea & potato fry-up

10-30 minutes 30-60 minutes 4 servings 400 kcal or less baby spinach chapati chapatis cheap recipes chickpea chickpea and spinach curry chickpeas coriander easy healthy indian mains potato potatoes quick spicy vegetarian veggie curry

N/A

Source

Ingredients

300g potato , cut into small pieces

2 onions , sliced

2 garlic cloves , crushed

1 tsp olive oil

1 tsp each ground coriander , turmeric and mild chilli powder

1 tbsp cumin seeds

410g tin chickpea , drained and rinsed

2 tbsp tomato purée

200g baby spinach

small bunch coriander , leaves chopped

wholemeal chapatis , low-fat natural yogurt and mango chutney, to serve

Method

Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.

When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.