1. In a medium sized pan, heat the oil and gently fry onion and garlic until tender. 2. Add cumin, coriander and flour and cook for 1 minute. 3. Gradually add the milk, stirring all the time and bring to the boil. 4. Add the chick peas and grated potato. Put a lid on and simmer for 10 minutes, stirring occasionally until the potato is cooked. Season well. 5. In the meantime, lightly steam the spinach. 6. Turn the spinach out onto plate and pour the chick pea sauce over the top. Serve with bulgar wheat which is easy and quick to cook.
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|Serving Size: 1 Serving (828g)|
|Recipe Makes: 2|
|Calories from Fat: 63 (11%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 886.2mg||31 %|
|Potassium 2623.8mg||69 %|
|Total Carbohydrate 107.4g||32 %|
|Dietary Fiber 20.5g||82 %|
|Sugars, other 86.9g|
|Protein 26.9g||38 %|
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Calories per serving: 576
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