This common vegan dish is bursting with goodness, with chickpeas that are excessive in protein. Plus it can save you leftovers within the freezer.
Components
- 4 massive white potatoes, peeled and reduce into even chunks
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fenugreek seeds, non-compulsory
- 1/2 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp ginger root, peeled and minced
- 3-4 dried purple chillies
- 1 (400 g) can chickpeas, drained and rinsed
- 250 ml water
- 2-3 bay leaves
- 1/2 small purple onion, thinly sliced
- 1 purple chilli, seeded and finely chopped
- 1 handful small mint leaves
- 75 g (3 cups) child spinach
- 4 roti or wholemeal flatbreads, to serve
- 2 limes, reduce into wedges
- salt
- freshly floor black pepper
Methodology
Step 1.
Cook dinner the potatoes in a big saucepan of salted boiling water till tender to the tip of a knife, about quarter-hour.
Step 2.
In the meantime, warmth the oil in one other saucepan set over average warmth till scorching. Add the cumin seeds, coriander seeds, and fenugreek seeds (if utilizing); fry till aromatic, 30-45 seconds.
Step 3.
Add the onion, garlic, ginger, dried chillies, and a pinch of salt; sauté till the onion is tender, 4-5 minutes.
Step 4.
Stir within the chickpeas, water, bay leaves, and a few salt and pepper to style. Convey to a simmer, cowl, and cook dinner over low warmth till the chickpeas are tender, about half-hour.
Step 5.
When prepared, drain the potatoes. Switch about half to the saucepan with the chickpeas; stir to mix.
Step 6.
Place the remaining potatoes in a mixing bowl; add the purple onion, purple chilli, mint leaves, and a pinch of salt and pepper, stirring to mix.
Step 7.
When the chickpeas are prepared, stir within the spinach and a few salt and pepper to style, letting the spinach wilt barely earlier than eradicating from the warmth.
Step 8.
To serve, divide the chickpea curry and potato salad between bowls. Serve with roti and lime wedges on the aspect.
Serves 4
