Friday Food: Spiced Potatoes and Chickpeas

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.

Meanwhile, add the oil to a large heavy base frypan over a Medium to High heat and fry the mustard seeds for 30 seconds. Add the ground coriander, turmeric and chilli and cook for 30 seconds more.

Add the well drained potatoes and then cook stirring frequently, until crisp and golden. Finally add the chickpeas and stir for another minute or so.

Serve with heated naan bread, drizzle generously with yoghurt and top with fresh coriander. (or in my case, mint)

Comments

[Leeanne]

That looks delicious! Will definitely try this, thanks for sharing the recipe :)

[Ann]

Looks great. I think the mint is a good substitute as it goes well with the yoghurt.

[mrspao]

Oooh those look yummy!!