Recipe

Spicy roasted potatoes with chickpeas

May 31, 1975 2:00pm
  • 45 mins cooking
  • Serves 8
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Ingredients

Spicy roasted potatoes with chickpeas
  • 1 kilogram potatoes
  • 800 gram kumara (orange sweet potato)
  • 200 gram butter, chopped coarsely
  • 2 teaspoon fresh thyme leaves
  • 2 teaspoon finely chopped fresh rosemary
  • 2 clove garlic, crushed
  • 1/2 teaspoon smoked spanish paprika
  • 1 1/2 teaspoon sea salt flakes
  • 400 gram canned chickpeas, rinsed, drained
  • 2 tablespoon fresh thyme sprigs

Method

Spicy roasted potatoes with chickpeas
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Using a mandoline, V-slicer or sharp knife, cut potatoes and kumara into 3mm-thick slices. Place in a large bowl.
  • 3
    Place butter, thyme leaves, rosemary, garlic and paprika in a small saucepan. Cook over low heat for 3 minutes or until butter just melts but is not hot. Pour butter over potatoes, sprinkle with salt, season with freshly ground black pepper. Toss potatoes, coating each slice with a little butter mixture.
  • 4
    Place 1 tablespoon chickpeas in 8 x 1¼ cups (310ml) ovenproof dishes. Arrange potato and kumara slices upright over chickpeas; top with remaining chickpeas and thyme sprigs.
  • 5
    Bake for 25 minutes or until tops of potatoes are golden and cooked through.

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