Chickpea & Potato Breakfast Curry with Roti

Per serving

Calories

758

Protein

24 g

Carbs

125 g

Fat

18 g

Fibre

18 g

Vitamins and minerals, % of a day’s needs

• Iron50%
• Vitamin D0%
• B123%
• Zinc35%
• Magnesium37%
• Omega-310%
• Folate35%
• Calcium19%
• Potassium40%
• Vitamin C55%
• Vitamin A8%
• Riboflavin13%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Chickpeas, drained
• 300 g Potatoes
• 2 pieces Roti bread
• 160 g Onion
• 200 g Tomatoes
• 20 ml Vegetable oil
• 3 Garlic cloves
• 15 g Ginger
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 20 g Fresh coriander
• 1 tsp Salt

Method

1. 1

   Cut the 300g of potatoes into 2cm cubes, finely chop the 160g of onion and the 200g of tomatoes, mince 3 garlic cloves and grate the 15g of ginger.

2. 2

   Heat 20ml of vegetable oil in a deep pan over medium heat and cook the chopped onion for 6 minutes, until soft and just starting to colour.

3. 3

   Stir in the garlic, ginger, 1 teaspoon of ground turmeric and 2 teaspoons of ground cumin and cook over medium heat for 1 minute, until they smell toasted and the oil takes on their colour.

4. 4

   Add the chopped tomatoes, the cubed potatoes, the 400g of drained chickpeas, 1 teaspoon of salt and 300ml of water, then bring it over high heat until boiling.

5. 5

   Cover, reduce to low and cook for 16 minutes, until the potatoes are tender all the way through and the sauce has thickened enough to coat a spoon.

6. 6

   Warm the 2 roti in a dry pan over medium heat for 1 minute a side, until soft and just blistered. Chop the 20g of fresh coriander over the curry and serve with the roti to tear into it.