Chunky chickpea and vegetable masala


Ingredients 9
Servings 4
Time

Ingredients

  • 15
    ml
    sunflower oil
  • 500
    g
    new potatoes, halved and cooked
  • 65
    ml
    masala
  • 1
    small cauliflower, cut into florets
  • 410
    g
    chickpeas, washed and drained
  • 300
    ml
    vegetable stock
  • 250
    g
    baby spinach or Swiss chard leaves
  • salt and milled pepper to taste
  • poppadoms to serve
 

Method

 
Heat oil in a saucepan. Stir in potatoes and masala, then cauliflower, chickpeas and stock. Cover and cook for 10 minutes, or until cauliflower is just tender. Stir in spinach, turn off stove and cook until spinach is just wilted. Mix well and season. Spoon onto poppadoms and serve with kumquat chutney.
 

Read more on: pulses
 

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