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Aloo gobi with spiced chickpeas


40 mins

20 mins

20 mins

Fresh from our N kitchen to yours is this aromatic recipe, aloo gobi with spiced chickpeas. Yes, peas!

“We use cumin, garlic, coriander, tumeric and garam masala to flavour our aloo gobi. Herbs and spices are a great way to introduce some additional flavour (rather than using salt) from a young age.”

– Laura Matthews, nutritionist.


240g cauliflower, cut into florets
600g baby potatoes, parboiled and sliced
1tsp oil for frying
Cumin seeds to taste
1 white onion, diced
10g garlic, diced
5g ginger, peeled & diced
70g chopped tomatoes
1 tsp turmeric
1 tsp garam masala to taste
3 tbsp mild curry powder
Good handful of chopped coriander


For spiced chickpeas:

Oil for frying
1 tinned cooked chickpeas
Cumin seeds to taste


Cook onions, ginger and garlic for 2 minutes or until they are soft.

Add the curry powder and turmeric. Cover the pan and let cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes. Add chopped tomatoes.

Cover the pan and cook for an additional 6-7 minutes on low flame or until the potato and cauliflower are tender but not soggy.

If you feel the masala is sticking, add some water. Garnish with some more coriander leaves.

Fry the chickpeas in a little oil with the cumin seeds and curry powder.

Serve the aloo gobi alongside the spiced chickpeas.