Chickpeas in spicy sauce

By Birgitta

Ingredients

• 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

Details

Servings 4
Adapted from kardemums.blogspot.com

Preparation

Step 1

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.