Ingredients
- 800 g of british baby potatoes
- 1 tin of chickpeas, drained
- 2 tbsp of vegetable oil
- 1 tsp of ground turmeric
- 1 tsp of chilli powder
- 2 tsp of ground cumin
- 150 g of natural yoghurt, seasoned
- 2 green chillies, finely sliced
- 80 g of bombay mix
- 100 g of pitted dates
- 50 g of tamarind paste
- 50 g of coriander, roughly chopped
- 1 garlic clove, crushed or grated
- 30 g of blanched hazelnuts
- 0.5 lemon, juiced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of salted water, bring to the boil then reduce to a simmer and cook for 8 mins, or until tender but not too soft. Drain and set aside.Step 2
Meanwhile, put the dates for the date chutney in a heatproof bowl, cover with 150ml just-boiled water and soak for 10 mins to soften.Step 3
To make the green chutney, whizz the coriander, garlic, hazelnuts and lemon juice with 80-100ml water in a food processor to a pesto-like consistency. Season to taste, then transfer to a bowl and set aside.Step 4
Tip the cooked potatoes and the chickpeas into a baking tray lined with baking paper, drizzle with the oil, then add the turmeric, chilli powder and 1 tsp cumin. Season with a little salt and black pepper, toss to combine, then roast for 20 mins.Step 5
Meanwhile, rinse out the food processor. Add the dates and their soaking liquid, the tamarind, 1 tsp cumin and a pinch of salt; blitz until smooth, adding a splash more water if needed.Step 6
After 20 mins, remove the potatoes from the oven and gently squash them with a spatula. Return to the oven for 15-20 mins, until golden and crisp.Step 7
To serve, arrange the potatoes and chickpeas in a large serving dish and dollop over the yoghurt and chutneys. Scatter over the green chilli and top with bombay mix (if using).