Go Back
Email Link
Print
–
+
servings
Smaller
Normal
Larger
Lighter Chickpea and Potato Chaat
5
from 1 vote
Print Recipe
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings
2
Ingredients
1x
2x
3x
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.
Tried this recipe?
Let us know
how it was!