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Spiced chickpeas with tomatoes and potatoes

Spiced chickpeas with tomatoes and potatoes

2
Points®
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Potato(es)

1 medium, cut into 1cm cubes

Dry lentils

¼ cup(s), (50g), rinsed, drained

Canola oil

3 tsp

Onion

1 medium, chopped

Jalapenos

1 individual, deseeded, finely chopped

Cumin seeds

1 tsp

Garam masala

¼ tsp

Tomato(es)

450 g, chopped

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Fresh ginger

1 tbs, finely grated

Garlic

2 clove(s)

Fresh coriander

2 tbs, chopped

Instructions

  1. Cook potato in a medium saucepan of boiling salted water for 7 minutes or until tender. Using a slotted spoon, transfer to a bowl and set aside, leaving the cooking liquid in saucepan.
  2. Add lentils to cooking liquid and return to the boil. Cook for 8-10 minutes or until lentils are tender, drain and set aside.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion, jalapeño, cumin, and garam masala, cook, stirring, for 3-4 minutes or until onion begins to soften. Stir in reserved potato, tomatoes, chickpeas, ginger, and garlic, cook, stirring, for 4-5 minutes or until tomatoes soften. Stir in reserved lentils and cook for 3-5 minutes or until heated through. Remove from heat and stir in coriander.

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