Harissa and Cumin Potatoes with Crispy Chickpeas and Yoghurt

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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!

If you want to use regular yoghurt, feel free, the rest of the recipe is vegan so you do you.

400g Tinned Chickpeas
3 Tbsp Cumin Seeds
1 Onion
3 Cloves of Garlic
1 Tbsp Harissa
3 Tbsp Tomato Purée
1kg Potatoes
700ml Vegetable Stock
Handful of Mint
250g Vegan Yoghurt
Handful of Coriander
Flaky Salt
Olive Oil