Name: Chickpea, potato and spinach curry
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 3 tablespoon vegetable oil; 2 large onions, peeled and sliced; 3 clove garlic, peeled and crushed; small knob (25g) ginger, peeled and; 1/2 teaspoon turmeric; 1 teaspoon cumin seeds; 2 hot red chillies, chopped; 3 medium-large (600g total weight) potatoes, peeled and cubed; 1 teaspoon salt; 6 medium tomatoes, skinned and chopped; 400 gram can chickpeas, drained, rinsed and drained; 120 gram bag baby spinach leaves

Chickpea, potato and spinach curry

In this dish the spinach is at its brightest just after it is folded through, but leftovers are still delicious.

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Serves 8

Cook

1H 10M

Ingredients

3 tablespoon vegetable oil

2 large onions, peeled and sliced

3 clove garlic, peeled and crushed

small knob (25g) ginger, peeled and

1/2 teaspoon turmeric

1 teaspoon cumin seeds

2 hot red chillies, chopped

3 medium-large (600g total weight) potatoes, peeled and cubed

1 teaspoon salt

6 medium tomatoes, skinned and chopped

400 gram can chickpeas, drained, rinsed and drained

120 gram bag baby spinach leaves

Method

1.Put oil in a medium frying pan over medium heat. Add onions and cook for 25–30 minutes, stirring often, until golden. Stir in garlic, ginger, turmeric, cumin seeds and chillies. Cook, stirring off and on, for 2–3 minutes.

2.Add potatoes, salt and tomatoes, cover, and turn heat very low. Cook gently for about 20 minutes, until potatoes are tender.

3.Stir in chickpeas, then put spinach on top. Cover for a few minutes until spinach wilts a little, then stir it through. Serve.

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