Name: Spicy roasted potatoes with chickpeas
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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