Spiced potato traybake with crispy chickpeas

• portioner: SERVES 4-6

Ingredienser

olive oil

Ikg waxy potatoes, cut into icm- thick wedges, skin-on

2 red peppers, deseeded and cut into 3em pieces

I whole head of garlic, cut in half across the middle

I tablespoon coriander seeds, bashed in a pestle and mortar

300g cherry tomatoes, halved, or

Ix 400g tin cherry tomatoes,

drained

Ix600g jar chickpeas, drained

2 tablespoons harissa paste

Itablespoon black mustard seeds

I teaspoon ground turmeric

200g Greek yoghurt or oat

yoghurt

juice of I unwaxed lemon

½z a bunch of coriander (15g)

Vejledning

Season and bake the vegetables Preheat the oven to 220°C/200°C fan. Put a couple of tablespoons of olive oil in a baking tray and put in the oven to warm for 5 minutes. Take the tray out and carefully add Ikg skin-on waxy potatoes cut into Icm-thick wedges, 2 deseeded red peppers cut into 3cm pieces, I whole head of garlic cut in half across the middle and i tablespoon bashed coriander seeds. Season well with salt and pepper and roast in the oven for 40 minutes until the potatoes are beginning to turn golden.

Make the crispy harissa chickpeas Cut 300g cherry tomatoes in half (no need to do this if you are using tinned). In another baking tray put 600g drained jarred chickpeas, 2 tablespoons harissa paste and the halved tomatoes (or 400g tin cherry tomatoes, drained). Season well with

sea salt and freshly ground black

pepper and roast on a shelf below the potatoes for 35 minutes at the

same temperature.

Make the spiced yoghurt Meanwhile, heat 2 tablespoons of olive oil in a small pan and add i tablespoon black mustard seeds. Cook until they pop, then take off the heat and stir in

I teaspoon ground turmeric. Allow to

cool, then ripple through 200g yoghurt with the juice of i unwaxed lemon.

Serve

When the potatoes are browned and soft and the peppers jammy and charred, finely chop i5g coriander and scatter over the chickpeas and tomatoes. Serve in bowls with the spiced yoghurt.