Chickpea and potato chaat with yogurt, pomegranate and mint

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Potatoes150 g
• Plain nonfat yogurt100 g
• Pomegranate50 g
• Red onion30 g
• Tomatoes80 g
• Tamarind10 g
• Brown sugar1 teaspoon
• Cumin1 teaspoon
• Mint5 g
• Cayenne pepper1 pinch
• Saltto taste

Contains: lactose,

In season: October – January

Method

1. Peel the potatoes, cut them into cubes of about 1.5 cm and boil them in salted water for 12 minutes, until tender but whole; drain and leave to cool slightly.
2. Meanwhile toast the cumin in a dry small pan over medium heat for 1 minute, until fragrant and just darker, then crush it in a mortar.
3. For the chutney dissolve the tamarind and brown sugar in a couple of spoonfuls of hot water, mash with a fork and strain, discarding seeds and fibres.
4. Drain and rinse the chickpeas, finely dice the tomatoes and red onion and seed the pomegranate. In a bowl combine the chickpeas, potatoes, tomatoes and onion.
5. Top with the yoghurt, tamarind chutney, pomegranate seeds, torn mint, toasted cumin and a pinch of chilli powder.