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🍽️ Indian-style Spinach and Chickpea Stew

310 kcal · 30 min · 4 servings

Ingredients

• 200 g firm-boiling potatoes
• 500 g chickpeas (can)
• 200 g spinach (or chard)
• 6 tomatoes
• 2 onions
• 1 clove garlic
• 1.5 cm fresh ginger
• 2 tbsp ghee
• 0.5 tsp cumin
• 1 tbsp curry powder
• 0.25 tsp chili powder
• 1 tsp turmeric
• 500 ml vegetable broth
• 1 tsp cornstarch

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Drain the chickpeas in a sieve.
4. 4. Wash the spinach or chard and remove any damaged leaves.
5. 5. Dry the greens thoroughly.
6. 6. Chop the thick stems finely.
7. 7. Pour boiling water over the tomatoes and immediately shock them in cold water.
8. 8. Peel the skin off the tomatoes.
9. 9. Quarter the tomatoes and remove the core.
10. 10. Cut the tomatoes into coarse chunks.
11. 11. Peel the onions, garlic, and ginger.
12. 12. Finely chop the onions, garlic, and ginger.
13. 13. Heat the ghee in a pot.
14. 14. Sauté the onions, garlic, and ginger in it.
15. 15. Add the potatoes, thick stems, tomatoes, and chickpeas to the pot.
16. 16. Sauté the vegetables briefly.
17. 17. Stir in the spices, salt, and pepper.
18. 18. Deglaze the mixture with the broth.
19. 19. Simmer the stew over medium heat for 10 to 15 minutes.
20. 20. Fold in the spinach leaves.
21. 21. Adjust the seasoning of the curry to taste.
22. 22. Mix the cornstarch with cold water if you wish to thicken the dish.
23. 23. Stir the starch mixture into the stew if necessary.
24. 24. Serve the stew in small bowls.

Nutrition per serving

• kcal: 310
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 37 g