Sometimes you just cook whatever you can find the time for. After walking The Labradors, sewing up a very disappointing cardigan and then supervising decking I needed something that would be quick to cook. Spiced Potatoes and Chickpeas was the perfect thing.
Of course I left out the coriander and replaced it with mint, but other than that the dish is true to the recipe. Carisma potatoes are like hens' teeth, so I used Nicola instead, but any waxy or yellow potato will do.
This takes less than 20 minutes from start to finish and is a nice spicy-but-not-too-hot meal. It would be a handy side too.
Spiced Potato and Chickpeas serves 4
- 1 kg waxy potatoes, washed or scrubbed, but not peeled
- 1/4 cup vegetable oil
- 1 1/2 tspn mustard seeds
- 1 tspn ground coriander
- 1/2 tspn turmeric
- 1/4 tspn chilli flakes (I used fresh)
- 400g can chickpeas, rinsed and drained
- naan bread, Greek yoghurt and fresh coriander to serve
Not being sure of the size of Carisma potatoes, I cut mine into eighths. Put into a saucepan of boiling water and cook for 5 minutes. Drain well. I put the potatoes back into the hot saucepan to dry out completely, off the heat of course.