Indian Potatoes with Chickpeas
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 leeks
- 1 red pepper (s)
- 2 tablespoon olive oil
- 4 medium jacket potato (s) (possibly from the day before)
- 125 g baby spinach
- 1 glass chickpeas (350 g, with liquid)
- 200 ml soy cream (soy cream cuisine)
- 2 tablespoon vegetable stock, instant
- Garam Masala
- Chili sauce
- salt
Print Recipe
Pin Recipe Instructions
- Cut the leek and bell pepper into small strips. Heat the oil in the pan and fry the leek in it at a high temperature. Add the peppers, turn down the temperature and stir. Peel and dice the potatoes, add. Wash the spinach and add it as it is along with the chickpeas with (!) The liquid.
- Season with instant vegetable stock, garam masala and a few dashes of chili sauce and simmer for a few more minutes at low temperature. Add the cream and finally if necessary
- add salt (be careful, the vegetable stock also contains salt!).
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