Chickpeas With Spinach And Fingerling Potatoes

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Chickpeas with spinach and fingerling potatoes
Commonly known as garbanzo beans in the U.S., the chickpea is also a staple in the Indian kitchen. Like most legumes, chickpeas are very high in dietary fiber and protein. The addition of spinach, which is extremely rich in anti-oxidants and vitamins, and fingerling potatoes, rich in starch and carbohydrates, makes this dish a wholesome and complete meal for vegetarians.

Ingredients

        1 lb (500 g) fingerling potatoes

        Salt; 3 tablespoons oil

        2 teaspoons cumin seeds; 1 large onion, chopped

        ¼ teaspoon ground turmeric;½ tablespoon crushed red chili flakes

        1 tablespoon peeled and minced fresh ginger

        1 tablespoon minced garlic

        1 lb (500 g) fresh spinach, trimmed, rinsed and chopped

        2 cups (320 g) dried chickpeas, washed, soaked overnight and drained, or one 16-oz (400-g) canned chickpeas, drained and rinsed well

        1½ cups (375 ml) water; ½ cup (20 g) fresh coriander leaves(cilantro), finely chopped

        1 tablespoon ground coriander; 2 small tomatoes, cut into 6 wedges each.

Instructions

Step 1:
Boil the potatoes in lightly salted water until soft, about 20 minutes. Let them cool, and then cut into 1-in (2.5-cm) pieces.

Step 2:
Heat the oil In a large saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and turmeric, reduce the heat to medium and cook, stirring, until slightly brown, about 3 minutes.

Step 3:
Add the crushed red chili ­akes, ginger and garlic and stir for 1 minute. Then add the spinach and cook, stirring until wilted, about 3 minutes.

Step 4:
Add the potatoes, chickpeas, water and fresh coriander, and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook until the chickpeas are well blended and fragrant, about 5 minutes. Mix in the ground coriander and cook for another 3 minutes. Serve hot garnished with tomato wedges.

Food: Chickpeas With Spinach And Fingerling Potatoes

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