Wednesday, 9 January 2013

Spinach, Chickpea and Chaat Masala Potato Salad

This recipe comes from Simon Bryant's Vegies book and was featured in a SMH article. I had to change the spices because I couldn't find Chaat Masala and I added mango. This salad was delicious and good for a few days afterwards.



Spinach, Chickpea and Chaat Masala Potato Salad
Serves 4

Ingredients

1 cup canned chickpeas, drained and rinsed
500g potatoes
1 teaspoon ground turmeric
4 tablspoons extra virgin olive oil
2 small onions diced
3 cloves garlic, chopped
1 1/2 tablespoons chaat masala (**or see substitute below)
5 large handfuls baby spinach
1 good sized bunch coriander, stems and leaves roughly chopped
1 long green chili, scliced, seeds and all
1 bunch spring onions, green parts cut in 2.5 cm lengths
Salt flakes
Juice 1 lemon


Method

Bring chickpeas to boil in a small amount of water then remove from heat, keeping the water.
 Place potatoes in a saucepan of lightly salted cold water and add turmeric.
Bring to a simmer over medium heat and cook potatoes until tender.
Drain well and cut into 2.5cm chunks, transfer to a large bowl. Cover to keep warm
Meanwhile preheat medium size saucepan over medium heat and add half the olive oil.
Gently saute onion and garlic until onion is transluscent and soft.
Add chickpeas and chaat masala, then turn up heat and cook for five to six minutes or until chickpeas are slightly coloured, stirring as you got to prevent burning. If they start to stick, add a little water chickpea water.
Add chickpea mix (including any chaat masala left in the pan) to the potato.
Add spinach, coriander, chilli, spring onion, salt, lemon juice and remaining olive oil and toss together. Check seasoning and serve.



** I used the following spices instead of chaat masala

3 tbsps cumin seeds
1 tbsp coriander seeds
1 &1/2 tsps fennel seeds
3 tbsps powdered black salt 

1 and a 1/2 tsps freshly ground black pepper 

1/4 tsp garlic powder
1/4 tsp onion powder
1 and a 1/2 tsps ginger powder
1 tsp dried, powdered mint (I just used dried mint leaves)
1 and a 1/2 tsps ajwain/ carom seeds

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