Ingredients (serves 3-4):
- 3 tablespoons vegetable oil
- 4 baking potatoes – cubed
- 1 tablespoon cumin seeds
- 1 garlic clove – finely sliced
- 1 red onion – finely chopped
- 3 celery sticks – finely chopped
- 1 red pepper – deseeded and finely chopped
- 1 teaspoon of chilli flakes
- 1 teaspoon smoked paprika
- 1 tablespoon tomato purée
- 1 x 400g cans chickpeas – rinsed and drained
- 200ml tub half-fat crème fraîche
- 1 teaspoon dried thyme
Pre-heat the oven to 200 degrees C. Put a glug of oil onto an oven tray and place it into the oven for around 5 minutes until smoking hot. Remove the tray and carefully pour the potatoes onto it. Shake around to coat in oil and season well. Place the tray into the oven for 15-20 minutes before adding the cumin seeds and garlic to the pan, shaking again and cooking for a further 15 minutes or until golden and crispy.
While the potatoes are cooking you can do the chickpeas. Fry off the onion, celery, pepper and chilli in a pan with a little oil in over a medium heat for around 10 minutes. Add the paprika and tomato puree and stir for a few minutes before adding the chickpeas and creme fraiche. Stir it all together well and cook for a further 5 minutes before seasoning with salt, pepper and thyme.
Serve up the chickpeas and cumin potatoes straight away and enjoy this lovely meal!
0 Comments.