New Potato & Chickpea Chaat Recipe | Abel & Cole
New Potato & Chickpea Chaat
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Prep: 20 mins
Cook: 35 mins
No one can resist this spicy potato and chickpea curry served with a quick Medjool date chutney and a crisp, cooling salad on the side.
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821 kcal
(per portion)
Ingredients you'll need
  • 1 courgette
  • 100g medjool dates
  • 40g tamarind paste
  • 500g new potatoes
  • 1 lime
  • A handful of mint, leaves only
  • ½ small green cabbage
  • 2 vine tomatoes
  • 1 chilli
  • 2 shallots
  • A large handful of coriander
  • 400g tin of chickpeas
  • 45g butter
  • 1 tbsp cumin seeds
  • 2 tsp ground ginger
  • 150g Greek style yogurt
From your kitchen
  • Sea salt
  • 50ml boiling water
  • ½ tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Coarsley grate the courgette. Place it in a sieve over a bowl. Sprinkle over some salt and leave to allow excess moisture to drain off. Finely chop the dates, discarding the stones. Cover with 50ml boiling water. Squeeze in half the sachet of tamarind. This is your date and tamarind chutney.

  • 2.

    Cut the potatoes into equal sized chunks. Place in a pan and cover with boiling water. Simmer for 15 mins till tender. Drain.

  • 3.

    Zest and juice the lime. Finely shred the mint leaves. Finely shred half the cabbage (see our tip). Cut the tomatoes into small dice. Place into a bowl and toss with half the lime juice and a pinch of salt. Pop into the fridge.

  • 4.

    Finely chop the chilli, discarding the seeds if you like. Peel and finely chop the shallots. Roughly chop the coriander.

  • 5.

    Drain and rinse the chickpeas. Tip the potatoes back into the pan and lightly crush.

  • 6.

    Set a large frying pan on a medium heat. Melt the butter with ½ tbsp olive oil. Add 1 tbsp cumin seeds, 2 tsp ground ginger, a large pinch of salt, plenty of pepper and the sliced chilli. Stir then add the potatoes. Leave them to fry for 7-9 mins till golden and crispy, stirring every now and then.

  • 7.

    Add the diced shallots, chickpeas, lemon zest and remaining juice. Cook for 5 mins to heat everything through. Add a spoonful of the date and tamarind chutney. Scatter over the coriander.

  • 8.

    Squeeze the salted courgette to get rid of any remaining water, then stir it through the cooling cabbage salad. Serve with the new potato and chickpea chaat, the date and tamarind chutney and a good dollop of yogurt.

  • Tip

    It's Easy Being Green
    Your leftover cabbage will keep, wrapped in the fridge, for a few days. Finely shred and sauté for 5-8 mins with a large knob of butter and a splash of water till tender. Add a good grating of nutmeg and some lemon juice. Or add the finely shredded cabbage to a veg-packed noodle stir-fry.