- 4 large white potatoes, peeled and cut into even chunks
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fenugreek seeds, optional
- 1/2 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp ginger root, peeled and minced
- 3-4 dried red chillies
- 1 (400 g) can chickpeas, drained and rinsed
- 250 ml water
- 2-3 bay leaves
- 1/2 small red onion, thinly sliced
- 1 red chilli, seeded and finely chopped
- 1 handful small mint leaves
- 75 g (3 cups) baby spinach
- 4 roti or wholemeal flatbreads, to serve
- 2 limes, cut into wedges
- freshly ground black pepper
Cook the potatoes in a large saucepan of salted boiling water until tender to the tip of a knife, about 15 minutes.
Meanwhile, heat the oil in another saucepan set over moderate heat until hot. Add the cumin seeds, coriander seeds, and fenugreek seeds (if using); fry until fragrant, 30-45 seconds.
Add the onion, garlic, ginger, dried chillies, and a pinch of salt; sauté until the onion is soft, 4-5 minutes.
Stir in the chickpeas, water, bay leaves, and some salt and pepper to taste. Bring to a simmer, cover, and cook over low heat until the chickpeas are tender, about 30 minutes.
When ready, drain the potatoes. Transfer about half to the saucepan with the chickpeas; stir to combine.
Place the remaining potatoes in a mixing bowl; add the red onion, red chilli, mint leaves, and a pinch of salt and pepper, stirring to combine.
When the chickpeas are ready, stir in the spinach and some salt and pepper to taste, letting the spinach wilt slightly before removing from the heat.
To serve, divide the chickpea curry and potato salad between bowls. Serve with roti and lime wedges on the side.