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+ servings

Lighter Chickpea and Potato Chaat

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

Ingredients
  

  • 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

Mint Chutney

  • 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
  • Salt
  • 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

Toppings

  • 1/4 cucumber diced
  • A few sprigs Coriander chopped
  • 2 tbsp Sunflower Seeds
  • Handful Pomegranate Seeds

Instructions
 

  • 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.
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