Spiced chickpea & potato fry-up

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Good Food

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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

Latest comments and suggestions

• LadyBird

  08 January 2009

  LadyBird commented on this recipe

  I halved this to serve 2 but there was nowhere near enough for a main meal for 2, ended up throwing in the whole can of chickpeas and a tin of tomatoes......better as a side dish than a main I think, just not substansial enough and lacks oooomph!

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• LadyBird

  08 January 2009

  LadyBird rated this recipe

  

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• florence

  10 January 2009

  florence rated and commented on this recipe

  

  Served this with Naan bread and we loved it but agree LadyBird that it wasn't enough for 4, we got 3 portions out of it. Will definitely have it again and there was enough oomph for us though I did use large teaspoons of all spices and normal strength chilli powder.

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• amandab

  18 January 2009

  amandab rated and commented on this recipe

  

  Very easy and very tasty. For a grown up family I may suggest making half as much again. Also nice cold the next day for lunch

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• Vikki

  18 January 2009

  Vikki rated and commented on this recipe

  

  A meal with lots of flavour and will definitely make again. This was plenty for two and enough left to go with Baked Potatoes a couple of days later which tasted even better with all those infused spices.

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• Coffeepaws

  16 February 2009

  Coffeepaws rated and commented on this recipe

  

  I love this recipe, some mango chutney just makes a fantastic flavour experience.

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• Beth

  19 February 2009

  Beth rated and commented on this recipe

  

  I agree it doesn't serve 4 - it was enough for two plus left overs for lunch. Used hot chilli powder instead of mild. Mango chutney makes all the difference!

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• sw77

  07 March 2009

  sw77 rated this recipe

  

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• Clare

  25 May 2009

  Clare rated this recipe

  

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• Marybird

  22 June 2009

  Marybird rated and commented on this recipe

  

  I made this recipe last night. I think the recipe is enough to feed 3 as a main meal and 4 as a side dish. There was a reader comment in the magazine to use hot chilli powder to give it a kick. I decided to try this as I like my food hot but it nearly blew my head off!! Think I will follow the spice suggestions in the recipe next time. Will definately make again - was nice and filling and love the taste of chickpeas and spinach together. We had this with naan breads but could have done with some plain yoghurt or something to cool down the heat!!

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• Ellie

  17 August 2009

  Ellie rated and commented on this recipe

  

  delicious

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• Rae8

  23 September 2009

  Rae8 rated and commented on this recipe

  

  needs more seasoning but altogether a nutritious and tasty dish.

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Ingredients

• 300g potatoes , 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 chickpeas , drained and rinsed
• 2 tbsp tomato purée
• 200g baby spinach
• small bunch coriander , leaves chopped
• wholemeal chapattis , low-fat natural yogurt and mango chutney, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Low-fat

Ingredients

• 300g potatoes , 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 chickpeas , drained and rinsed
• 2 tbsp tomato purée
• 200g baby spinach
• small bunch coriander , leaves chopped
• wholemeal chapattis , low-fat natural yogurt and mango chutney, to serve

PER SERVING

201 kcalories, protein 10g, carbohydrate 33g, fat 4 g, saturated fat 0g, fibre 6g, salt 0.66 g

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