We're big advocates of batch cooking here at Flourist, and always make sure to have cooked and frozen Flourist Kabuli Chickpeas in the freezer. With just a little prep this recipe puts dinner on the table in 30 minutes. Easy peasy. 

30 Minute Chickpea + Potato Curry
1 tbsp olive oil
1 tsp black mustard seeds 
1 onion, chopped 
1.5 tsp salt, more to taste 
2 cloves garlic, minced
1.5 tsp cumin seeds (or ground cumin)
1.5 tsp coriander seeds (or ground coriander)
4 medium large yellow potatoes, peeled & chopped 
2 cups tomato Passata (one jar)
1 cup water 
2 cups chopped green beans
1 cup cooked Flourist Kabuli Chickpeas 
4 cups baby spinach leaves 
1 tsp Garam Masala
fresh cilantro and yoghurt for serving

Prep all of your ingredients to have ready for cooking. Heat a dry skillet and add the cumin and coriander seeds. Toast until fragrant, stirring often. Remove from heat when toasted (about 2 minutes) and set aside to cool. Grind in a mortar and pestle before using.

In a large frying pan or braising pan heat the oil on medium high. Add the mustard seeds and cook until popping, about 30 seconds to 1 minute. Add the onion, cumin, coriander, salt, and garlic, and  cook for 2 minutes, stirring. Add the potatoes, Passata, and water and stir well. Cover and simmer for 10 minutes. Next add the green beans and Chickpeas and stir well. Cover and simmer until the potatoes are softening, about 10-15 minutes. Just before serving, add the baby spinach and Garam Masala spice. Stir well and cook a further 5 minutes until well mixed and hot. 

Serve with rice, Flourist Golden Quinoa, naan bread, or on its own. Top with yoghurt and cilantro leaves.