Spiced chickpea & potato fry-up
| -========= | REZKONV-Recipe – RezkonvSuite v1.4  |
| Title: | Spiced chickpea & potato fry-up |
| Categories: | Vegetarian |
| Yield: | 4 Servings |
Ingredients
| 300 | grams | Potatoes , cut into small pieces | |
| 2 | Onions , sliced | ||
| 2 | Garlic cloves , crushed | ||
| 1 | teasp. | Olive oil | |
| 1 | teasp. | Each ground coriander , turmeric and mild chilli | |
| — powder | |||
| 1 | tablesp. | Cumin seeds | |
| 410 | grams | Tin chickpeas , drained and rinsed | |
| 2 | tablesp. | Tomato purée | |
| 200 | grams | Baby spinach | |
| Small bunch coriander , leaves chopped | |||
| Wholemeal chapatis , low-fat natural yogurt and | |||
| — mango chutney, to serve |
Source
| Good Food magazine, February 2009 |
| Edited *RK* 02/01/2009 by | |
| Ulrike Westphal |
Directions
1. 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.
2. 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.
:PER SERVING: 201 kcalories, protein 10g, carbohydrate 33g, fat 4 g, saturated fat 0g, fibre 6g, salt 0,66 g
:Easy
:Prep 10 mins
:Cook 20 mins
:Freezable
:Low-fat
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