Chickpeas with Spinach and Fingerling Potatoes

SERVES 6

1 pound fi ngerling potatoes
Salt to taste
3 tablespoons vegetable oil
2 teaspoons cumin seeds
1 large onion chopped
¼ teaspoon ground turmeric
½ tablespoon crushed red chili fl akes
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 pound fresh spinach, trimmed, rinsed and chopped
1 pound canned chickpeas, drained and rinsed well
1 ½ cups water
½ cup fresh cilantro, fi nely chopped
1 tablespoon ground coriander
2 small tomatoes cut into 6 wedges each

Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let it cool, and then cut into 1-inch pieces.

In a large sauce pan heat the oil over mediumhigh heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onions and turmeric and stir over medium heat until slightly brown, about 3 minutes. Add the crushed red chili flakes, ginger, and garlic and stir for 1 minute. Then add the spinach and cook, stirring until wilted, about 3 minutes. Add the potatoes, chickpeas, water, and cilantro, and bring to a boil over high heat.

Cover the pan, reduce the heat to medium, and cook until the chickpeas are well blended and fragrant, about 5 minutes. Mix in the coriander, and cook for another 3 minutes.

Serve hot garnished with tomato wedges.