Never miss a recipe, click here for your daily e-mail recipe alert

Recipe Tags

asian autumn chickpea indian potato recipe spicy spinach vegetarian

What are tags?

Recipe recently saved by

Sarah Scott	iain_mcghee
kb2000	marpoole
george

Comments

There are no comments.

Chickpeas in spicy sauce

Back to recipe list

327

bites

Popularity

Preparation Time: 10 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 6310 times

Ingredients:

Metric Imperial

1 handful fresh coriander

1 handful fresh mint

3 yellow onions

12 garlic cloves

1 piece of fresh ginger ca 5cm/ 2”

1 tsp cumin seeds

1 tsp coriander seeds

1 cinnamon stick, ca 5 cm/ 2”

dried red chili – type and amount to taste

10 black peppercorns

2 bay leaves

2 tbsp butter

2 tbsp rapeseed oil

2 tbsp tomato puré

250 g chickpeas, soaked overnight and cooked until soft *)

2-3 boiled potatoes, cubed

200 g fresh or frozen spinach

salt

Translated from the Swedish recipe ‘Chana i kryddig sås’. Preparation time assumes you already have cooked the chickpeas (or use tinned).

Posted by: birgitta on 14 April 2008

Click here to view birgitta's Cookery Book

Cooking Steps:

In a food processor, mix fresh coriander and mint, onion, garlic and ginger to a paste.

In a dry frying pan, roast cumin seeds, coriander seeds, chilli, black pepper and bay leaves, stirring continuously to avoid burning. In a pestle and mortar, crush the spices to a fine powder.

Heat butter and oil in a large frying pan and fry the onion paste for ca 3 minutes, add the dry spice mixture and fry another few minutes.

Add tomato puré and fry another 3 minutes. Add chickpeas, potatoes and spinach.

Add water until you get the right consistency and let everything warm through. Season with salt.

Serve with chapatti.

*) If you have a pressure cooker, soak the dried chickpeas for 1 hour and cook for 10-15 minutes.