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🍽️ Indian Potatoes with Chickpeas

380 kcal · 40 min · 4 servings

Ingredients

• 2 leek(s)
• 1 bell pepper(s), red
• 2 tbsp olive oil
• 4 medium-sized boiled potato(es) (preferably from the day before)
• 125 g baby spinach
• 1 can chickpeas (approx. 350 g, with liquid)
• 200 ml soy cream (Soyacreme Cuisine)
• 2 tbsp vegetable broth powder (instant)
• to taste Garam Masala
• to taste chili sauce
• to taste salt

Instructions

1. 1. Wash the leek and the bell pepper thoroughly.
2. 2. Cut the leek into thin rings.
3. 3. Cut the bell pepper into thin strips.
4. 4. Peel the potatoes.
5. 5. Cut the potatoes into small cubes.
6. 6. Pour the oil into the pan.
7. 7. Heat the oil over high heat.
8. 8. Fry the leek in the pan.
9. 9. Add the bell pepper strips to the pan.
10. 10. Reduce the heat to a medium setting.
11. 11. Stir the vegetables in the pan.
12. 12. Add the potato cubes to the pan.
13. 13. Wash the spinach thoroughly.
14. 14. Add the spinach to the pan.
15. 15. Open the can of chickpeas.
16. 16. Add the chickpeas along with their liquid to the pan.
17. 17. Add the instant vegetable broth to the pan.
18. 18. Add the Garam Masala to the pan.
19. 19. Add a few drops of chili sauce to the pan.
20. 20. Reduce the heat to a low setting.
21. 21. Let the dish simmer for a few minutes.
22. 22. Stir in the soy cream.
23. 23. Taste the dish with salt.
24. 24. Season with salt if needed.

Nutrition per serving

• kcal: 380
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 49 g