Post by jojo99 on Jun 2, 2015 20:03:29 GMT
This is a version of an old recipe from BBC Good Food. Serves 4, half a syn per serving (if you use Frylight it's free, but I think it works better with oil).
About 300g potatoes, cut into small pieces and boiled till just tender
2 onions, sliced
2 garlic cloves, crushed
1tsp olive oil (or Frylight)
1tsp ground coriander
1tsp turmeric
1tsp chilli powder
1tbsp cumin seeds
1 tin chickpeas, drained
2tbsp tomato puree
about 200g baby spinach
big handful of chopped coriander
Cook the onion and garlic in the oil/Frylight till soft. Add all the spices, stir well and cook for about a minute.Add the chickpeas, tomato puree and about 300ml water. Turn up the heat and let it bubble for 2 or 3 minutes. Add the potatoes, stir and cook for a couple of minutes until it is quite thick. Add the spinach and stir until it's wilted. Add coriander just before serving.
This is really nice with a dollop of fat free natural yoghurt.
About 300g potatoes, cut into small pieces and boiled till just tender
2 onions, sliced
2 garlic cloves, crushed
1tsp olive oil (or Frylight)
1tsp ground coriander
1tsp turmeric
1tsp chilli powder
1tbsp cumin seeds
1 tin chickpeas, drained
2tbsp tomato puree
about 200g baby spinach
big handful of chopped coriander
Cook the onion and garlic in the oil/Frylight till soft. Add all the spices, stir well and cook for about a minute.Add the chickpeas, tomato puree and about 300ml water. Turn up the heat and let it bubble for 2 or 3 minutes. Add the potatoes, stir and cook for a couple of minutes until it is quite thick. Add the spinach and stir until it's wilted. Add coriander just before serving.
This is really nice with a dollop of fat free natural yoghurt.
