Potato Stew with Chickpeas

Instructions

1. Roast the Chickpeas

   4 min hands-on25 min waiting

   • Preheat the oven to 220°C (425°F).
   • Rinse and drain the chickpeas, then pat dry.
   • Spread on a baking tray with parchment paper.
   • Drizzle with half the olive oil, sprinkle with cumin seeds, and add salt.
   • Toss to coat and roast for 25 minutes, shaking halfway, until golden and crispy.
   • Set aside to cool.

2. Sauté the Aromatics

   9 min hands-on

   • Heat the remaining olive oil in a large saucepan over medium heat.
   • Thinly slice the onion and garlic.
   • Add onion to the pan and sauté for 5-7 minutes until softened.
   • Add garlic and remaining cumin seeds, stirring for 1-2 minutes until fragrant.

3. Build the Base

   3 min hands-on

   • Stir in hot sauce and tomato sauce.
   • Cook for 2-3 minutes until flavors meld and sauce thickens.

4. Cook the Potatoes

   9 min hands-on20 min waiting

   • Dice the potatoes into 2 cm cubes.
   • Add to the saucepan, stirring to coat.
   • Pour in vegetable broth to submerge potatoes.
   • Simmer over medium heat for 20-25 minutes until potatoes are tender.

5. Prepare the Herbed Yogurt

   3 min hands-on20 min waiting

   • Finely chop fresh mint and mix into Greek yogurt with salt.
   • Taste and adjust seasoning.
   • Cover and refrigerate until use.

6. Serve the Dish

   2 min hands-on5 min waiting

   • Let the stew cool slightly for 5 minutes.
   • Spoon into bowls or plates.
   • Drizzle with herbed yogurt sauce.
   • Top with roasted chickpeas and garnish with coriander.

7. Optional Serving Suggestions

   1 min hands-on

   • Serve with flatbreads, naan, or over steamed rice.
   • Cooking tips:
   • For extra crispy chickpeas, ensure they are completely dry before roasting and do not overcrowd the baking tray.
   • Adjust the spiciness by adding more or less hot sauce to the base.
   • If the stew reduces too much, add a splash of water or vegetable broth to maintain a creamy consistency.
   • Let the potatoes cool slightly before drizzling the yogurt to prevent curdling.