Indian potatoes with chickpeas

Ingredients for 2 servings:

• 2 leeks
• 1 bell pepper(s), red
• 2 tbsp olive oil
• 4 medium-sized jacket potatoes (from the previous day if necessary)
• 125 g baby spinach
• 1 jar chickpeas, approx. 350 g, with liquid
• 200 ml soy cream (Soy Cream Cuisine)
• 2 tbsp vegetable stock powder, instant
• e.g. Garam Masala
• e.g. chili sauce
• n. B. Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan

Cut the leek and bell pepper into small strips. Heat the oil in a pan and fry the leek over high heat. Add the bell pepper, reduce the heat, and stir. Peel and dice the potatoes, and add them. Wash the spinach and add it as is along with the chickpeas (and their liquid). Season the dish with instant vegetable stock, garam masala, and a few dashes of chili sauce, and simmer for a few more minutes over low heat. Add the soy cream and add more salt if desired (be careful, the vegetable stock also contains salt!).