CHICKPEAS WITH SPINACH AND POTATO WEDGES

Chickpeas with Spinach and Potato Wedges image

Number Of Ingredients 17

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2 tablespoons Tamarind Paste
1 tablespoon Chickpea Masala with Pomegranate Seeds or store-bought
1 tablespoon Basic Ginger-Garlic Paste or store-bought
3 to 4 small (about 1 pound) unpeeled red potatoes or Yukon gold potatoes
3 tablespoons peanut oil
3 to 5 dried red chili peppers, such as chile de arbol, broken
1 1/2 teaspoons cumin seeds
1 teaspoon fenugreek seeds, coarsely ground
1/4 teaspoon ground turmeric
1 tablespoon chickpea flour
1 large bunch (12 to 14 ounces) fresh spinach, trimmed, washed and finely chopped
2 (15 1/2-ounce) cans garbanzo beans, , drained and rinsed well
1 1/2 cups water
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon ground coriander
1/4 teaspoon Garam Masala
2 small tomatoes, cut into 6 wedges each

Steps:

1. Prepare the tamarind paste, the chickpea masala, and the ginger-garlic paste. Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cook, then cut into wedges. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the red chili peppers, cumin, and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the turmeric and chickpea flour and stir over medium-heat until fragrant, about 1 minute.2. Add the ginger-garlic paste and stir 1 minute. Then add the spinach and cook, stirring, until wilted, about 3 minutes. Add the potatoes, chickpeas, water, tamarind paste, and cilantro, and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook until the chickpeas are soft, about 7 minutes. Mix in the coriander, chickpea masala, and garam masala during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the tomato wedges, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves