Chickpea and Potato Salad
A delightful variation on the common potato salad.
| Serves: | 6 |
|---|---|
| Preparation: | 20 mins |
| Cooking: | 1 hour 30 mins |
| Legume Lead-In: | Soak Chickpeas overnight in three times their volume of water then rinse, or substitute 2 cups (300g) canned chickpeas to cut out an hour of the cooking component. |
Ingredients
- 1 cup (200g) dried chickpeas
- 2 medium potatoes, cubed
- 2 tbsp oil
- 1 clove garlic, crushed
- 2 tsp group cumin
- 1 large tomato, chopped
- 1 small chilli, chopped
- 2 tbsp fresh coriander, chopped
- 2 tbsp lime juice
- 1 tsp sugar
- Salt and pepper
Instructions
- Soak chickpeas overnight as above.
- Drain the chickpeas and place in a large saucepan with enough water to cover. Bring to the boil for 15 minutes, then reduce heat and simmer for about 1 hour or until chickpeas are tender. Drain and rinse.
- Meanwhile, rub potato cubes with a little salt and oil; bake in 180 degees oven until just soft (about 20 mins).
- Heat oil in large frying pan. Add potato, garlic and cummin; cook until potato is golden-brown (about 5-10 minutes). Remove from heat; cool to room temperature.
- Combine chickpeas, potato mix and remaining ingrediants in large bowl. Toss gently and chill before serving.
