- 300g potato, cut into small pieces
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 1 tsp olive oil
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
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.
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.