Check out this mouth-watering recipe for Crunchy Topped Potato and Chickpeas, brought to you by Olivado. Full method and video here:
1 tablespoon Avocado cooking oil
200g / 7oz (½ can) tomato purée
½ teaspoon salt
½-1 teaspoon chilli powder
1 teaspoon paprika
1 teaspoon turmeric
1 tablespoon tomato paste
Dash of white vinegar
1 tablespoon tomato sauce (ketchup)
400-500g / 14-17oz baby potatoes
400g / 14oz can chickpeas
Handful of Bombay or bhuja mix
Small bunch chopped coriander
1 small red onion, chopped
Tamarind sauce:
3 teaspoons tamarind paste
4 teaspoons muscovado or brown sugar
½ teaspoon ground cumin
75ml / 2.5fl.oz water
Ingredients
1 tablespoon Avocado cooking oil
200g / 7oz (½ can) tomato purée
½ teaspoon salt
½-1 teaspoon chilli powder
1 teaspoon paprika
1 teaspoon turmeric
1 tablespoon tomato paste
Dash of white vinegar
1 tablespoon tomato sauce (ketchup)
400-500g / 14-17oz baby potatoes
400g / 14oz can chickpeas
Handful of Bombay or bhuja mix
Small bunch chopped coriander
1 small red onion, chopped
Tamarind sauce:
3 teaspoons tamarind paste
4 teaspoons muscovado or brown sugar
½ teaspoon ground cumin
75ml / 2.5fl.oz water