Ingredients
Preparation
Step 1 Peel the potatoes, dice them and cook them in salted water until cooked.
Step 2 Finely chop the onion, garlic and chili pepper. Cut or grate ginger into small pieces.
Step 3 Heat rapeseed oil on medium heat. Sauté cumin seeds, onions, garlic and chili pepper in it for a few minutes.
Step 4 Add the turmeric and spinach, add a little salt and simmer covered for 5 minutes. If using fresh spinach, add a little water as needed to prevent it from burning on the bottom.
Step 5 Add potato cubes and ginger and simmer for another 5-10 minutes.
Step 6 Stir in the chickpeas and serve.
400 g potatoes
1 onion (80 g)
1 garlic clove
1 Fresh chili pepper (alternatively chili powder)
10 g fresh ginger
2 tsp rapeseed oil (10 g)
Some Cumin seeds (alternatively cumin powder)
Pinch of Turmeric powder
250 g Spinach (fresh or frozen)
Pinch of Salt
200 g Cooked chickpeas