Spiced chickpeas with tomatoes and potatoes
1 medium, cut into 1cm cubes
¼ cup(s), (50g), rinsed, drained
1 medium, chopped
1 individual, deseeded, finely chopped
450 g, chopped
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
1 tbs, finely grated
2 tbs, chopped
- 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.
- Add lentils to cooking liquid and return to the boil. Cook for 8-10 minutes or until lentils are tender, drain and set aside.
- 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.