Name: Spiced chickpea & potato fry-up
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

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Spiced chickpea & potato fry-up

Spiced chickpea & potato fry-up

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.29 ratingsRate

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An easy one-pot that's packed with flavour and good for you, too

Freezable

Vegetarian

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Naan dippers with fresh mint & coriander raita

A star rating of 4.3 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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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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A star rating of 4.2 out of 5.29 ratings

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