Chickpea Recipes

Spicy Chickpea and Potato Fry recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes
This lovely curry combines chickpeas and potatoes along with garlic, coriander, turmeric, chilli and onions to create a filling, spicy and delicious curry that is made in one pot. Serve with naan breads.


  • 300g cooked potatoes
  • 1 x 400g tin chickpeas, drained and rinsed
  • 400ml chicken stock, veggie stock or water
  • 2 onions
  • 2 garlic cloves
  • 200g baby spinach
  • Small bunch freshly chopped coriander
  • 2 tbsp. tomato puree
  • 1 tbsp. cumin seeds
  • 1 tsp. each ground coriander, chilli powder, turmeric
  • 1 tbsp. oil
  • Salt and pepper

Method of Preparation:

  1. Thickly slice the onions and mince the garlic cloves. Heat the oil in a large frying pan. Add the onions and garlic cloves and fry gently for a couple of minutes until softened and golden.

  2. Add the cumin seeds, coriander, chilli powder, salt and pepper and stir. Cook for 1 minute, then add the tomato puree. Stir well and cook for a couple of minutes.

  3. Add the chickpeas and stock and simmer for a few minutes. Add the potatoes and simmer for a few minutes until the sauce is thick, then add the spinach and cook until wilted. Season to taste.

If you like, add a freshly chopped chilli or two for a little extra heat. Recipe serves 4-6.

Author: Laura Young.

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300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
400gabout 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)


Published: April 15, 2012
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