CookEat Recipe
Chickpeas and Lentils with Potato
Chickpeas and lentils are heated with tender potato, spinach and onion in a coconut milk sauce seasoned with cumin and garlic.
Method
Steps
Step 1
Use 180 g cooked, drained chickpeas and 250 g cooked, drained lentils. Scrub and dice potato into 1 cm cubes; chop onion and garlic and rinse spinach. Use ground cumin.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and potato for 5 minutes. Add garlic and cumin for 30 seconds, then coconut milk and 150 ml water. Cover and simmer for 15–20 minutes until potato is fork-tender.
Step 3
Add chickpeas, lentils and spinach. Simmer for 5 minutes until hot throughout and spinach is wilted. Serve four portions.
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Cooked 3 times