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.

Serves: 4

Ingredients

  • 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
Tamarind sauce:
  • 3 teaspoons tamarind paste
  • 4 teaspoons muscovado or brown sugar
  • ½ teaspoon ground cumin*
  • 75ml water

Method

  1. Heat oil in a saucepan, add tomato purée, salt, chilli powder and paprika and cook 2-3 minutes over a medium heat.
  2. Add tomato paste, vinegar and ketchup and cook on a low heat for 10 minutes.
  3. 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.
  4. Rinse and drain chickpeas.
  5. Roughly mash a small handful of potatoes.
  6. Add to tomato mixture along with remaining potatoes and chickpeas. Simmer for a further 8-10 minutes.
  7. Serve in small bowls with the crunchy Bombay mix and combined coriander and red onion sprinkled on top. Drizzle with tamarind sauce.

Tamarind sauce:

  1. 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

NZ House & Garden
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