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Roasted Potato with Chickpeas
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: Indian
Freezable:  Yes
Ingredients:
  • 1/4 cup cashews
  • 1 1/2 lb potatoes, small red (baby), quartered (~13 2/3)
  • 2 tbsp peanut oil
  • 1/4 tsp salt, sea
  • 1 onion, yellow, coarsely chopped (~2/3 cup)
  • 1 pepper jalapeno, minced (~2 1/2 tbsp)
  • 2 cloves garlic, minced
  • 1 tbsp ginger, fresh, peeled, grated
  • 2 tsp fennel seeds
  • 2 tsp cumin, ground
  • 1 tsp turmeric, ground
  • 3 cups chickpeas / garbanzo bean, canned no salt added, drained, rinsed
  • 1 tbsp tomato paste, without salt added
  • 1/2 cup vegetable broth, canned low sodium
  • 4 cups spinach, baby
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Place the cashews in a food processor and puree until smooth and butter like.
    2. Set aside.
    3. Preheat the oven to 450F.
    4. Toss the potatoes in half of the oil and half of the salt.
    5. Spread on a baking sheet.
  2. Cooking
    1. Bake the potatoes until soft and browned turning once, about 20 minutes.
    2. Heat the remaining oil in a pan over medium heat.
    3. Add the onion, jalapeno, ginger and garlic and saute for 3 minutes.
    4. Add the fennel seeds, cumin, turmeric and remaining salt and cook for 30 seconds.
    5. Add the chickpeas, pureed cashew butter, tomato paste and vegetable broth and bring to a boil, stirring.
    6. Reduce the heat and simmer for 2 minutes, or until sauce thickens.
    7. Add the roasted potatoes, spinach, salt and pepper and stir to combine.
    8. Cook for 2 minutes or until spinach wilts and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 46923%
Total Fat 15g23%
    Saturated Fat 2g12%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 347mg14%
Total Carbohydrate 71g24%
    Dietary Fiber 15g58%
    Sugars 10g--
Protein 17g35%
Vitamin A 2972iu59%
Vitamin C 49mg81%
Calcium 145mg14%
Iron 7mg42%