Spicy Chickpea and Potato Fry recipe

Ingredients:

• 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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