Crunchy Topped Potato and Chickpeas with Tamarind Sauce
This is a lovely vegetarian dish I grew up with; it was always served as a snack if we had visitors. I sometimes make it if I don’t feel like having a big meal. It’s spicy, crunchy and tangy, and a bowl full of goodness. The topping is simply a savoury snack food that you can get at any Indian food store or supermarket in the nuts section.
- 1 tablespoon oil (we love Olivado)
- 200g tomato purée( we used Delmaine passata)
- ½ teaspoon salt
- ½-1 teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 tablespoon tomato paste
- Dash of white vinegar
- 1 tablespoon tomato sauce (ketchup)
- 400-500g baby potatoes (we love Wilcox piccolos)
- 400g can chickpeas (we used Delmaine)
- Handful of Bombay or bhuja mix
- Small bunch chopped coriander
- 1 small red onion, chopped
- 3 teaspoons tamarind paste
- 4 teaspoons muscovado or brown sugar
- ½ teaspoon ground cumin*
- 75ml water
- Heat oil in a saucepan, add tomato purée, salt, chilli powder and paprika and cook 2-3 minutes over a medium heat.
- Add tomato paste, vinegar and ketchup and cook on a low heat for 10 minutes.
- Meanwhile, peel potatoes (no need if they are new) and cut into quarters. Parboil for 8-10 minutes then drain – or you can use tinned potatoes.
- Rinse and drain chickpeas.
- Roughly mash a small handful of potatoes.
- Add to tomato mixture along with remaining potatoes and chickpeas. Simmer for a further 8-10 minutes.
- Serve in small bowls with the crunchy Bombay mix and combined coriander and red onion sprinkled on top. Drizzle with tamarind sauce.
- Simmer ingredients together in a small pan until sauce thickens. Allow to cool before serving. This sauce tastes better the next day and keeps well in the fridge for 1 month.
*Or cumin seeds, dry-roasted until fragrant then ground.
~Ashia Ismail-Singer www.ashiaismailsinger.com