We’re well into spring. The mountains in our backyard are still dusted with snow, but the flowers are a riot of colour and we are waking to the cacophany of birdsong – all adding to the magic of the season! Our girls have taken to daily games of badminton (and sometimes volleyball) in our backyard. They definitely have the best Daddy to play with them every evening! Grateful for our simple lives and rich living…
I am loving the warmer, longer days… An extrovert’s dream – more time to spend with the people we love (and those we want to get to know better!). Try our Spicy Chickpea & Spuds for a quick, easy and satisfying side to your evening BBQ’s and soirees.
SPICY CHICKPEAS & SPUDS WITH PICKLED ONIONS
Serves 4 as a side
Prep time: 10 mins / Cooking Time: 30 mins
Cooking Difficulty: Easy
Chickpeas 1 can
Baby Potatoes (our favourite kind is Agria) 250 gms
Neutral Oil 2 tbsp
Mixed Roots Anything Spice Blend 1 tsp
Pickled Onions
Sweetened Greek Yoghurt 1/2 cup
Coriander – Small handful
Lime / Lemon Slices
Boil the baby potatoes, skins on, in salted water. Drain and keep aside.
Dice the cooked potatoes into bite sized pieces, if too big.
Pickle the onions and set aside.
In a heavy bottomed pan, heat the oil on a medium heat.
Add the Mixed Roots Anything Spice Blend and fry till fragrant (about 10-15 seconds).
Drain the chickpeas. Add into the pan, along with the potatoes.
Mix till well coated with the spices.
Transfer into a big serving bowl.
Add the chopped coriander and mix well.
Squeeze some lime / lemon through.
Top with some pickled onions and spoon dollops of the Greek yoghurt.
(Feel free to add some micro-greens for additional crunch and bite.)