Spiced chickpea & potato fry-up

Spiced chickpea & potato fry-up

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Prep: 10 mins Cook: 20 mins


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


  • 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
    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Dec, 2019
I have been making this recipe for ten years, it is fantastic! Quick, easy, and tasty.
Jude's Food's picture
Jude's Food
30th Aug, 2018
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 added 1 Massel vegetable stock cube, and half a can (130ml) Ayam coconut cream (no additives), topped up to the 400ml mark with water. And I used a medium/large sized saucepan instead of a frying pan. This is a great recipe which you can tweak with whatever spices you prefer. We shared the whole lot between 2 of us. Yum!
22nd Oct, 2017
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.
27th Sep, 2015
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.
2nd Jan, 2013
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?
11th Dec, 2012
Nice with yoghurt or sour cream as well as flat bread
11th Jul, 2012
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.
13th Jun, 2012
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
22nd Mar, 2012
I made this today for lunch. I added coconut milk and less water which made it higher in calories but was absolutely delicous!
16th Jan, 2011
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...


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?