Smashed Potato Saag Chickpea Pie

• porsi: Serves 4
• total waktu: 34 minutes

Bahan-bahan

Not your average pie.

Creamy spiced chickpeas simmered in a vibrant green saag - spinach, coriander and silken tofu blended until smooth - then topped with smashed new potatoes and baked until crisp. High in protein, high in fibre, one pan to wash up.

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For the smashed potato topping

500g new potatoes

Oil

For the saag chickpeas

Oil for frying

1 onion

3 garlic cloves

4cm fresh ginger

2 tsp garam masala

2 tsp ground coriander

1 tsp ground cumin

½ tsp turmeric

½ tsp chilli powder

2 × 570g tins chickpeas, drained

200ml coconut milk

20g nutritional yeast

For the green saag blend

200g spinach

200g silken tofu

20g fresh coriander

1 tbsp lemon juice

To serve

Nigella seeds

Coconut yoghurt

Petunjuk

Preheat oven to 200°C fan.

How to make it

Parboil the potatoes in salted water until tender. Drain, steam dry, then smash on a tray and set aside.

Fry the onion in oil until soft. Add the garlic, ginger and spices and cook for 1–2 minutes. Stir in the chickpeas and coconut milk and simmer for 10 minutes.

Blanch the spinach briefly, then blend with the silken tofu, coriander and lemon juice until completely smooth.

Stir the green saag into the chickpeas with the nutritional yeast and season well.

Top with the smashed potatoes, drizzle with oil and bake for 20–25 minutes until crisp and golden.

Finish with nigella seeds and serve with coconut yoghurt.