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Potato and chickpea dish with coriander

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Ingredients for 4 servings:

  • 1 kg potatoes, quartered
  • 3 tbsp oil, neutral
  • 1 tbsp mustard
  • 1 tbsp, heaped coriander leaves, fresh, chopped
  • ½ tsp turmeric powder
  • 1 pinch of chili powder
  • 1 can chickpeas, 400 g
  • 200 ml Greek yogurt
  • 1 tbsp coriander leaves
  • 2 bread(s) (naan bread)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Pre-cook the potatoes until they’re not too soft. Lightly fry the chopped coriander, turmeric, and chili in oil in a pan. Add the potatoes and fry. Add the mustard. Add the washed chickpeas and heat until hot. Toss the dish with yogurt and sprinkle with coriander. Toast or grill the naan and serve with extra yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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