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  • 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

Nutrition: per serving

  • kcal201
  • fat4g
  • saturates0g
  • carbs33g
  • sugars6g
  • fibre6g
  • protein10g
  • salt0.66g
    low

Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, February 2009

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Comments, questions and tips (19)

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Overall rating

A star rating of 4.2 out of 5.29 ratings
Irene Skidmore avatar

Irene Skidmore

This was absolutely delicious. However I did add ground garm masala and a small amount of fresh chili. I made it for myself but can’t wait to share with friends

Jude's Food avatar

Jude's Food

A star rating of 5 out of 5.

I will be making this again and again. Really delicious. I used white sweet potatoes, changed the teaspoon of mild chilli powder to a shake or 2 of hot, left out the cumin and added t teaspoon of Harissa (Middle Eastern Spice). I also followed others' comments and instead of using plain water I…

flauffy

A star rating of 5 out of 5.

Made this to use up the remainder of ingredients in the kitchen before we went on hols and it was a success! Used stock in place of water and frozen rather than fresh spinach. Very quick and delicious.

Rebecca_567

After reading previous comments I used 200ml vegetable stock and 200ml coconut milk instead of 400ml water and it turned out really well. I would definitely make again.

aleadbet

A star rating of 3 out of 5.

I made the recipe as written, but found it too bland. I don't think using hot chili powder as some have suggested would make a difference. A bit of a disappointment. I liked how easy it was to cook, and I'm trying to think of a way to improve boost the flavour. Has anyone tried using chicken broth…

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