Lighter Chickpea and Potato Chaat
Ingredients
- 450 g Baby Potatoes Jersey Royals are perfect
- 1 400g tin Chickpeas drained
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cinnamon Powder
- A little Olive Oil
- 1 teaspoon Chaat Masala
Mint Chutney
- Small bunch Coriander
- 1 tablespoon dried Mint Leaves
- 1 Avocado small
- ½ Cup Yoghurt
- ½ teaspoon Cumin
- Juice of 1 Lime or ½ Lemon
- Salt
- ½ Red Onion
- ½ inch ginger grated
- 1 Green Chilli
- 1 Clove Garlic crushed
- A pinch of Chaat Masala
Date and Tamarind Paste
- 2 tablespoon Date Syrup
- 1 tablespoon Tamarind Paste
Toppings
- ¼ cucumber diced
- A few sprigs Coriander chopped
- 2 tablespoon 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!
