Advertisement

Ingredients

For the spice mix

For the coriander chutney

For the yogurt

Method

  • STEP 1

    To make the spice mix, mix all the spices with ½ tsp salt in a small bowl and set aside. Heat the oil in a pan over a high heat and add the potatoes. Cook for 6-8 mins, stirring regularly, then mix in the chickpeas and the spice mix. Reduce the heat to medium and cook for a further 5 mins until the chickpeas and potatoes are golden and slightly crispy. Transfer to a serving plate.

  • STEP 2

    To make the chutney, tip all the ingredients into a blender with ¼ tsp salt and blend until smooth, adding a tablespoon of water if needed. In a bowl, mix the yogurt and spices with ½ tsp salt and 50ml water.

  • STEP 3

    Drizzle the yogurt over the chickpea mixture, then dot over the chutney. Sprinkle the red onions and pomegranate seeds over the top to serve.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement