Spiced chickpea & potato fry-up

• potato↗300g g

  cut into small pieces

• onions↗2

  sliced

• garlic cloves↗2

  crushed

• olive oil↗ tsp
• ground coriander tsp

  turmeric and mild chilli powder

• cumin seeds↗ tbsp
• tin chickpea410g g

  drained and rinsed

• tomato purée↗ tbsp
• baby spinach↗200g g
• small bunch coriander

  leaves chopped

• wholemeal chapatis↗

  low-fat natural yogurt and mango chutney, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.