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This spiced chickpea and potato recipe is a tasty one-pot dish that could be eaten as a main meal with warm wholemeal chapatis, or as a side with a meat dish.This chickpea recipe is low in fat and very quick to prepare



300g/10oz potatoes, cut into small pieces
2 onions, sliced
2 garlic cloves, crushed
1 tsp olive oil
1 tsp each ground coriander, turmeric and mild chilli powder
1 tbsp cumin seeds
410g can chickpeas, drained and rinsed
2 tbsp tomato purée
200g/8oz baby spinach
Small bunch coriander (leaves chopped), wholemeal chapatis, low-fat natural yogurt and mango chutney, to serve


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 minutes. Add all the spices, then fry for 1 minute more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few minutes.
When the potatoes are ready, drain and add to the pan. Cook for a few minutes until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the wholemeal chapatis, yoghurt and chutney on the side.

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