Saag aloo traybake with chickpeas

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into 2.5 cm chunks. Peel the onion and cut it into thin wedges, and drain and rinse the chickpeas.
2. Put the potatoes and onion on a large baking tray with 2 tbsp of the olive oil, the cumin, turmeric and a good pinch of salt. Toss well and spread out.
3. Roast for 30 minutes, turning once, until the potatoes are golden and tender.
4. In the meantime, crush the garlic, peel and finely grate the ginger and thinly slice the green chilli, removing the seeds if you want less heat.
5. Add the chickpeas, garlic, ginger, chilli and the remaining 1 tbsp olive oil to the tray and stir. Roast for 8 minutes.
6. Take the tray out and pile the spinach on top. Sprinkle over the garam masala and fold the spinach through the hot potatoes until it wilts, about 2 minutes, squeezing over the juice of the half lemon.
7. Taste, and add salt and pepper as needed and serve from the tray.

Tip Leave the seeds in the chilli for more heat, or scrape them out for a milder tray.

Photo made with AI.

From Nosha · nosha.app