300gm potatoes, peeled and chopped
1 x ±410gm tin chopped tomatoes and onion
1 x ±410gm tin chickpeas, rinsed and drained
250gm spinach, roughly chopped
2 sprigs Vietnamese coriander, leaves chopped
1 tsp each: ground coriander, paprika, turmeric, chilli
1 Tblsp cumin seeds
4 whole wheat naan breads
Fat free natural yoghurt
Method
Put the potatoes on to cook in lightly salted boiling water.
Drain when tender, and keep warm.
Spray a pan with non-stick cooking spray.
Dry fry the coriander, cumin, paprika, turmeric and chilli powder until fragrant.
Add the chopped tomato and onion mix.
Add the chickpeas.
Allow to come to the boil, and simmer for five minutes.
Add the potatoes.
Add the spinach and chopped Vietnamese coriander.
Keep turning until the spinach has wilted.
Warm the naan breads.
Serve the Spicy spinach and chickpeas in bowls.
Accompany with warm naan breads, natural yoghurt and chutney.
