Spiced chickpea & potato fry


  • 300g potatoes , cut into small pieces
  • 2 onions , sliced
  • 2 garlic cloves , crushed
  • 1 tsp olive oil
  • 1 tsp each ground coriander , turmeric and mild chilli powder
  • 1 tbsp cumin seeds
  • 410g tin chickpeas , drained and rinsed
  • 2 tbsp tomato puree
  • 200g baby spinach
  • small bunch coriander leaves chopped


  • Boil the potatoes in salted water until just tender.
  • While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins.
  • Add all the spices, then fry for 1 min more.
  • Stir in the chickpeas and tomato purée with 400ml water,
    then turn the heat up and bubble for a few mins.
  • When the potatoes are ready, drain and add to the pan.
  • Cook for a few mins until the sauce is thick, stir in the spinach, then season.
  • When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

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