Chunky chickpea and vegetable masala

Fairlady
4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (9)

15.00 ml sunflower oil
500.00 g potatoes — halved, boiled
65.00 ml masala
1.00 cauliflower — florets
410.00 g chickpeas — tinned
300.00 ml stock — vegetable
250.00 g spinach
salt and freshly ground black pepper — to taste
poppadoms — to serve
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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.



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