300g potatoes , cut into small pieces
2 onions , sliced
2 garlic cloves , crushed
1 tsp cooking 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
coriander leaves - chopped
Salt to taste
Method
- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a 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.
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