Chickpea Potato Dish (Print Version)
# Ingredients:
→ Base
01 -
1 medium yellow onion, finely chopped
02 -
1 green chili, seeded and chopped
03 -
2 tablespoons of any mild cooking oil (like canola, sunflower, or corn)
04 -
2 minced garlic cloves
05 -
1-inch piece (3 cm) of fresh ginger, grated
→ Spices
06 -
1/2 teaspoon ground turmeric
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon ground coriander
09 -
1 teaspoon garam masala
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon mild curry powder (optional)
→ Main Ingredients
12 -
1 can (14 oz/400 g) of diced tomatoes
13 -
1 cup of veggie stock or plain water
14 -
2 cups of tightly packed spinach leaves
15 -
1 pound (450 g) of peeled and cubed potatoes
16 -
1 cup of cooked chickpeas
17 -
2 tablespoons of freshly chopped cilantro or parsley leaves
# Instructions:
01 -
Warm the oil in a big pot, toss in the onion, chili, and ginger, then let them soften up. Throw in the garlic and stir for a minute until it smells great.
02 -
Mix in all the spices, cooking them just enough to bring out their aroma.
03 -
Pour in the canned tomatoes and use the empty can to measure water or stock, adding it to the pot.
04 -
Drop in the potatoes and chickpeas. Let everything boil, then lower the heat and simmer until the potatoes soften. If you'd like, this is the perfect time to add some coconut milk too.
05 -
Add spinach and stir for a minute to wilt. Plate it with rice and sprinkle parsley or cilantro on top.
# Notes:
01 -
This hearty vegetarian dish brings together soft potatoes and protein-packed chickpeas in a spice-filled Caribbean-inspired sauce. Add chili powder or paprika to make it hotter!
02 -
Don’t want to leave behind extras? Just toss in a whole can of chickpeas.