Indian Spiced Chickpeas

Dietary: Vegan

Serves: 4

Ingredients:

2 x 400g tins chickpeas, drained

300g potatoes, peeled and chopped into small cubes

1 large onion, finely sliced

3 tbsps sunflower oil or vegetable ghee

2 garlic cloves, finely chopped

2 red chillies, deseeded and finely chopped

1 tbsp cumin seeds, toasted and ground (or 1 tsp ground cumin)

1 tbsp coriander seeds, toasted and ground (or 1 tsp ground coriander)

1 tsp turmeric

250ml water

1 tsp sugar

pinch of salt

250g leaf spinach

handful of fresh coriander, roughly chopped, for garnish

Method:

Heat the sunflower oil or ghee in a saucepan, fry the onion until it is soft and starting to brown.

Add the potatoes, garlic and chillies, stir, then add the ground cumin, coriander, turmeric and stir-fry for 30 seconds.

Add the water, sugar and salt and cover. Simmer for approximately 10 minutes, until the potatoes are just cooked.

Add the chickpeas, stir and heat through. Add the spinach, cover to allow the spinach to wilt (this will take a matter of moments!).

Season to taste and garnish with fresh coriander.