Lighter Chickpea and Potato Chaat with Mint green Chutney, Date and Tamarind Chutney and a sprinkle of pomegranate seeds.
I know I have said this on Instagram already but this is my kind of food and to think that I can get away with eating this whilst attempting to be healthy?! YASSSS. (Don’t worry, I hate it when people say that too!). I guess healthy means different things to different people. I mean some people wouldn’t dream of touching a potato whilst on a health kick but there are some who only eat potatoes on the potato diet! I love the sound of that but I don’t know..Just potatoes feels wrong. Imagine the variety though. Potatoes, like eggs are so versatile. You would never ever be bored. (Imagines life on the potato diet. Considers going on the potato diet. Imagines happy children at EVERY lunch/dinner time. Hmmmm this is starting to sound more appealing).
Anyway back to this glorious lighter chickpea and potato chaat. The lighter bit is because there is nothing fried and crispy sat on top of it which obviously I miss. I ain’t gonna lie. It would make it EVEN better but I can go without it too.
I think it is time I reallllly got into the kitchen to cook but some days i just cannot be asked. I cannot tell you enough though that I love cooking. It is my escape. It’s just that I cannot be bothered today. I feel like making something random like banoffee eclairs. I was reading about them last night you see. However, I think they are a tad too unhealthy even for a sunday.
I need to get out and get some fresh air. Tomorrow my daughter has a hospital appointment and I am really looking forward to it. ‘Sad’, I hear you say. Sadly, It’s a rare opportunity to get out. ‘Why don’t you just get out?’, I hear you ask. I would tell you but ‘it’s long’. Anyway, yay for tomorrow.
BTW, I top this salad with home made baked filo feta (feta, parsley, mint, olive oil) samosas. They are just awesome!
Lighter Chickpea and Potato Chaat
- 450 g Baby Potatoes Jersey Royals are perfect
- 1 400g tin Chickpeas drained
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cinnamon Powder
- A little Olive Oil
- 1 tsp Chaat Masala
- Small bunch Coriander
- 1 tbsp dried Mint Leaves
- 1 Avocado small
- 1/2 Cup Yoghurt
- 1/2 tsp Cumin
- Juice of 1 Lime or 1/2 Lemon
- 1/2 Red Onion
- 1/2 inch ginger grated
- 1 Green Chilli
- 1 Clove Garlic crushed
- A pinch of Chaat Masala
Date and Tamarind Paste
- 2 tbsp Date Syrup
- 1 tbsp Tamarind Paste
- 1/4 cucumber diced
- A few sprigs Coriander chopped
- 2 tbsp Sunflower Seeds
- Handful Pomegranate Seeds
Chop the potatoes in half and boil for 20 minutes or until fork tender.
Add all the ingredients for the mint chutney to a blender and blend!
Add the chickpeas to a pan with a drizzle of olive oil,chaat masala, cumin, coriander and cinnamon powder and bake for 5-7 minutes over a medium heat.
Combine the date syrup and tamarind paste in a small bowl.
Dry toast the sunflower seeds in a pan for a minute over a medium low heat and remove from the heat.
Combine the chickpeas and potatoes in a large plate. Pour over the mint chutney and date and tamarind paste.
Sprinkle over the toppings.