Spicy Indian Chickpeas


Portions: 4–6

Type of dish: Main course

Cooking time: 45 min

Difficulty: Advanced

Main ingredient: Vegetales

Fairly long-lasting

“This is an awesome very spicy  Indian dish! If you leave out the sour cream this dish gets a code green.” – Helena
0,5 teasp Ground coriander
1 teasp Mint
3 Onions
12 Cloves of garlic
5 cm Fresh ginger
1 teasp Cumin seed
1 teasp Coriander seed
Cinnamon stick
7 Dried chillies
  Black pepper
2 Bay leaves
1 teasp Turmeric
4 tblsp Oil
2 tblsp Tomato paste
1 tin Chickpeas
2 Boiled potatoes
300 g Spinach
  Sour cream/yoghurt if it's your early days.

1. Finely chop onion, garlic and ginger. Add coriander and mint to the mix.

2. Roast cumin, coriander, cinnamon, chili, pepper, bay leaves and turmeric in a dry frying pan on medium heat. Constantly shake the pan, so that it doesn't burn. Pour into container and find a rock to ground the spice mix.

3. Boil rice.

4. Pour oil into a large saucepan. Fry onion mix for 3 minutes. Add the spice mix and fry for another minute. Add tomato paste and boil for another 3 minutes. Add chickpeas and chopped potatoes and then spinach. Boil until the spinach softens and add some water so you get a thick sauce. Add salt.

5. Serve with rice and sour cream/creme fraiche.