Today I am sharing a delicious recipe with you, chickpea and potato masala. I found this recipe in the October Good Food magazine. It was easy to make and very tasty. I love chickpeas and I also love Indian-inspired dishes so this was perfect.
Serves 4-6 – prep 15 minutes – cook 45 minutes
2 tbsp sunflower oil
2 onions, chopped
2 garlic cloves, finely chopped
1 tbsp fresh ginger, grated or finely sliced
1 tbsp garam masala
4 tbsp masala curry paste
900g potatoes, peeled and cubed (I used red roosters)
400g can chickpeas
400g can chopped tomatoes
400ml coconut milk
200g baby spinach
A handful chopped coriander, plus extra leaves to garnish
Natural yogurt, to serve.
In a large pan Heat the sunflower oil in a large pan, then gently cook the onion for 5 minutes.
Add the garlic, ginger, garam masala and curry paste and cook for 3 minutes over a medium heat.
Stir in the potatoes and chickpeas then pour in the tomatoes and coconut milk then simmer.
Season and continue to cook until the potatoes have softened. If the sauce looks dry add a little bit of water. Add in the spinach and handful of coriander and cook until potatoes are soft.
Dish up, sprinkling some coriander on top and serve some natural yogurt on the side.