Spiced chickpea & potato fry-up

Spiced chickpea & potato fry-up

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(21 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
An easy one-pot that's packed with flavour and good for you, too

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

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

  • 300g potato, cut into small pieces
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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

Method

  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.

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Comments (16)

Rebecca_567's picture

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's picture
3

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 instead of water? Or any other suggestions not already mentioned?

bat_bren's picture
5

Nice with yoghurt or sour cream as well as flat bread

claire2206's picture
3

Easy to make, could of done with a bit more seasoning i dont think it was very tasty. would make again but would experiment with different spices.

jaynemclean73's picture
4

Delicious supper dish, went down well with my husband and we both really enjoyed it. Will definitely add it to my repertoire!!

stephie70's picture
5

I made this today for lunch. I added coconut milk and less water which made it higher in calories but was absolutely delicous!

juliebean's picture
5

If you use raw spinach, it turns out brilliant (not liquidy)...to spice it up a bit, tweak with more spices, etc...especially red pepper flakes, chili powder with cumin, paprika/cayenne, more turmeric , etc. (garam msala) + red chili pepper slices/little rings. Good base with loads of possibilities for going in various directions depending on mood/taste...

raerae08's picture
3

needs more seasoning but altogether a nutritious and tasty dish.

elliesmith01's picture
5

delicious

marysparrow's picture
4

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!!

bethocallaghan's picture
5

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!

coffeepaws's picture
5

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

firebug's picture
4

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.

alvbrooks's picture
5

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

flonightingale's picture
5

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.

gailbird's picture
3

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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