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
Indian Potatoes with Chickpeas
Indian Potatoes with Chickpeas

Instructions

  1. 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.
  2. 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
  3. add salt (be careful, the vegetable stock also contains salt!).

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