Spiced chickpea & potato fry-up

Name: Spiced chickpea & potato fry-up
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 300 grams potato, cut into small pieces; 2 onions, sliced; 2 garlic cloves, crushed; 1 teaspoon olive oil; 1 teaspoon each ground coriander, turmeric and mild chilli powder; 1 Tbsp cumin seeds; 410 grams tin chickpea, drained and rinsed; 2 Tbsps tomato purée; 200 grams baby spinach; 1 small bunch coriander, leaves chopped; 1 serving wholemeal chapatis, low-fat natural yogurt and mango chutney, to serve

Spiced chickpe From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up coriander, baby spinach, garlic cloves, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Potato

Garlic

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato pure with 400ml water, then turn the heat up and bubble for a few mins.

Ingredients you will need

Chickpeas

Spices

Tomato

Water

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.

Ingredients you will need

Coriander