Spiced chickpeas with tomatoes and potatoes
1
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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