These potatoes are cooked in a spicy tomato sauce for a super warming bowl of goodness, finished with fresh yoghurt and crunchy chickpeas.
Harissa and Cumin Potatoes with Crispy Chickpeas and Yoghurt
4.8
0
Notes
1 hr cook
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Serves
4
Drained Cooked Chickpeas
Cumin Seed
Onion
Garlic
Harissa
Tomato Purée
Potato
Vegetable Stock
Mint
Vegan Yoghurt
Coriander
Sea Salt Flake
Olive Oil
Serves
4
Drained Cooked Chickpeas
Cumin Seed
Onion
Garlic
Harissa
Tomato Purée
Potato
Vegetable Stock
Mint
Vegan Yoghurt
Coriander
Sea Salt Flake
Olive Oil
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Step 1.
Preheat the oven to 220°C.
Step 2.
Line a baking tray with baking paper, drain and add the chickpeas, 1 tbsp cumin seeds, a generous glug of olive oil and a big pinch of flaky salt.
Step 3.
Mix well and place into the oven for 25 mins until golden brown and crunchy, shaking the tray a few times during cooking.
Step 4.
Finely slice the onion and add to a saucepan over a medium heat along with 100ml of olive oil. Allow to cook for about 7 mins until the onion starts to soften.
Step 5.
Finely slice the garlic and add it to the saucepan along with your remaining 2 tbsp of the cumin seeds as well as the harissa and tomato purée. Cook for another 2 mins.
Step 6.
Dice the potatoes into roughly 2cm cubes, add to the pan and mix well. Pour in the vegetable stock and bring to a simmer, cook for about 20 mins until the potatoes are soft but not mushy.
Step 7.
Finely chop the mint and stir through the yoghurt with a pinch of salt. Once the potatoes have cooled slightly, drizzle all over with the yoghurt, top with the crunchy chickpeas and and a handful of chopped coriander, if you like.
Step 8.
Eat with flatbreads or spoon over rice. Enjoy!
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