Harissa & cumin potatoes
Ingredients
- 1 tin chickpeas
- 3 tbsp cumin seeds
- 1 onion, finely sliced
- 3 shallots, sliced
- 6 cloves garlic, sliced
- 1 tbsp harissa
- 3 tbsp tomato paste
- 750g potatoes, cubed
- 3 cups vegetable stock
- A pinch of cinnamon
- Cherry tomatoes
- Handful of mint, chopped
- 250g vegan yoghurt
- Handful of coriander
- Rice
Steps
- Preheat the oven to 220°C and line a baking tray.
- Drain the chickpeas and add to the tray with 1 tbsp cumin seeds, olive oil and salt.
- Mix well and cook for 25 mins until golden brown, shaking the tray a few times during cooking.
- Add the onion to a saucepan over a medium with olive oil. Cook until the onion starts to soften.
- Add the garlic and shallots along with the remaining cumin seeds, harissa and tomato paste.
- Add potatoes, cinnamon and tomatoes to the pan then pour in the stock and bring to a simmer. Cook until potatoes are soft.
- Stir the yoghurt and mint with a pinch of salt.