Chickpea and spinach pan with feta and potatoes

Ingredients for 3 servings:

• 1 can chickpeas
• 100 g spinach, fresh
• 180 g potatoes
• some tomato paste
• ½ onion(s)
• 2 garlic cloves
• 50 g feta cheese
• 100 ml soy cream (soy cream cuisine) light
• some chili flakes, optional
• ½ tsp cumin
• ½ tsp turmeric powder
• ½ tsp fenugreek
• ½ tsp garam masala
• some oil for frying
• 80 ml vegetable stock

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

A nutritious vegetarian dish with oriental spices

Cut the onion into rings or cubes, press or finely dice the garlic. Peel the potatoes and cut them into small cubes. Rinse the chickpeas and wash the spinach. Briefly fry the cumin seeds in a hot pan or pot with oil. Add the onions and sauté. Reduce the heat. Add the turmeric, chili, garlic, fenugreek, and tomato paste and fry. Briefly fry the potato cubes. Deglaze with the vegetable stock. Cover and simmer for a few minutes. Add the cream, mix, and stir in the chickpeas. Simmer until the potatoes are almost tender. Add the spinach, stir, and simmer again. Stir in the feta and let it melt. Remove the pan or pot from the heat and stir in the garam masala. Serve with fresh salad or naan. Tip: The vegetable stock and feta mean that additional salt is usually unnecessary. Approx. 230 kcal per serving.