These Indian chickpeas, featured in Rachel's Green Seasons cookbook, are gorgeously complex in flavour but oh so simple to make. They work well as as a main dish, or accompanied with other Indian dishes as part of a thali. You'll also find this recipe featured on Match.com as the perfect meal for a dinner date! Because let's face it: who wouldn't be impressed by a feast as beautiful as this?
Indian Spiced Chickpeas
- 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
- 1 tbsp coriander seeds, toasted and ground (or 1 tsp ground
- 1 tsp turmeric
- 250ml water
- 1 tsp sugar
- pinch of salt
- 250g leaf spinach
- handful of fresh coriander, roughly chopped, for garnish
- Heat the sunflower oil or ghee in a saucepan and 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
- Season to taste and garnish with fresh coriander.
If you love this recipe and want to learn how to make more like it, then check out our upcoming Indian courses. Or pick up a copy of Rachel's Green Seasons cookbook (just £10 for the paperback or £8.99 for the iPad book) for a complete set of vegetarian Indian thali recipes (plus more delicious seasonal vegetarian recipes to inspire you).