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Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

J. Kenji López-Alt
  • minutes
  • Serves 4

INGREDIENTS

2 tbsp

2 limes, juice from

1 15 ounce can

Chickpeas

8

Cilantro, stems

1/2 tsp

Coriander, ground

8 oz

Curly spinach

4 cloves

Garlic

1 tbsp

Ginger

1

Onion, medium

2 cups

Picked fresh cilantro, stems leaves and tender

2

Plum tomatoes, small

1 lb

Russet potatoes

5

Thai bird chile, small green

1

Kosher salt

1 tsp

Paprika, hot

1

Red pepper, small

1 tsp

Turmeric, ground

3 tbsp

Vegetable oil

1/4 tsp

Cumin, ground