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Spiced Chickpea And Potato Fry Up

Country.Chef's picture
  Potatoes 10 Ounce, cut in small (300 Gram)
  Onions 2 , sliced
  Garlic 2 Clove (10 gm), crushed
  Olive oil 1 Teaspoon
  Ground coriander 1 Teaspoon
  Cumin seeds 1 Tablespoon
  Chickpeas 410 Gram, drained, rinsed
  Tomato puree 2 Tablespoon
  Baby spinach 8 Ounce (200 Gram)
  Coriander 1 Bunch (100 gm)
  Wholemeal chapatis 12

GETTING READY 1) In salted water, boil the potatoe s until tender. MAKING 2) In a frying pan, heat the oil and saute onion and garlic until soften. 3) To the pan, add all the spices and fry for further 1 minute. 4) Stir in the tomato puree, chickpeas along with 400 ml of water. 5) Let the water bubble on the high heat. 6) Add to the pan cooked potatoes. Cook for few minutes until sauce becomes thick. 7) Stir in the spinach and seasoning. 8) Sprinkle the corriander when the spinach becomes wilted. SERVING 9) Serve the dish with yogurt, chapatti and chutney.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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