Cumin infused potatoes spicy chickpeas is influenced by North African chickpeas, potatoes and spices. It is vegan and can be eaten hot or cold. If you don’t eat potatoes, you could replace them with couscous. For a truly sumptuous feast, add some a…
ricots, dates and raisins to the couscous to make it more authentic dish. We served ours before salad and washed it down with ginger sparkling water (recipe coming soon)! www.theexperimentalvegetarian.com for more photos
- 5 medium potatoes (cubed.)
- 5 tablespoons olive oil
- 2 dessert (spoons cumin)
- 1 onion (large, sliced thinly)
- 3 red chillies (sliced maintaining the seeds)
- 2 celery sticks
- 1 red pepper (medium, diced)
- 2 tablespoons olive oil
- 1 dessert (heaped, spoon of passata or tomato purée)
- 2 dessert (spoons sweet paprika)
- 540 grams chick peas (800g jar)
- Preheat the oven to 180c/350f/GM4.
- Add the oil and potatoes to an oven proof dish. Toss the potatoes in the oil making sure they're coated well.
- Sprinkle the potatoes liberally with salt & pepper
- Cook for approximately 15 minutes.
- In a large frying pan, add the oil, onion, pepper, chillies and celery. Sweat down for approximately 10 minutes on a medium heat.
- After cooking for 15 minutes, remove the potatoes from the oven. Sprinkle over the cumin and mix well.
- Cook for a further 25 minutes until the potatoes turn crispy and brown-edged.
- To the frying pan, add the passata or tomato purée, the sweet paprika and the chickpeas.
- Continue to cook for approximately 10-15 minutes on a low heat, stirring frequently.
- Serve hot or cold.
- The potatoes could be replaced with couscous. Add some apricots, dates and raisins to the couscous for extra taste.
|Calories750Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.