Stranger Foods

Potato-topped spiced chickpeas

Serves 4 | Prep 20 mins | Cook 1 hr 10 mins

The base of this recipe is inspired very loosely by a chana masala. Feel free to up the chilli content if you’re partial to more heat.

Ingredients

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Imperial

x0.5

For the chickpeas

For the potato topping

To serve

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°F

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Preheat the oven to 180°C/gas mark 6.
In a small bowl, mix together the ground turmeric, cumin, coriander, chilli powder and garam masala with 4 tbsp water.
Heat the 3 tbsp sunflower oil in your wide shallow pot over a high heat. Add the cumin seeds and mustard seeds and cook for a minute or so until the seeds begin to pop. Reduce the heat to low-medium and add the onion and bay leaves. Cook gently for until the onion is beginning to brown at the edges.
Add the grated garlic and ginger to the pot and cook for until fragrant. Now add the spice mix and cook for more. Add the passata and chickpeas, including the water from one of the cans, along with 1 tsp salt. Bring to an enthusiastic simmer, then turn off the heat.
Lay the potato slices over the chickpea mixture, overlapping them. Don’t worry if some slices sink a bit. Cover the pot with the lid and pop in the oven for .
Meanwhile, in a small bowl, mix together the sunflower oil and spices for the potato topping.
After , remove the lid and, using a pastry brush, roughly brush those potato slices sitting above the liquid with the spiced oil mixture. Next, sprinkle a little salt and the nigella seeds over the potatoes. Cook for another , uncovered, until the potatoes have turned a little brown and are cooked through.
Scatter with coriander and serve with some plain yogurt or a vegan alternative.