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.
– 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.
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.
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.
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.
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