Chickpeas With Spinach And Potato Wedges Recipes

Steps:

• 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.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Steps:

• Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
• Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
• Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Steps:

• 1. Prepare the tamarind paste, the chickpea masala, and the ginger-garlic paste. Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cook, then cut into wedges. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the red chili peppers, cumin, and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the turmeric and chickpea flour and stir over medium-heat until fragrant, about 1 minute.2. Add the ginger-garlic paste and stir 1 minute. Then add the spinach and cook, stirring, until wilted, about 3 minutes. Add the potatoes, chickpeas, water, tamarind paste, and cilantro, and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook until the chickpeas are soft, about 7 minutes. Mix in the coriander, chickpea masala, and garam masala during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the tomato wedges, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.