It’s a glorious weekend, and the sun is shining! So for all of you who are having a BBQ this evening, or just looking for a healthy, summery side dish - then look no further - try out my chickpea and potato raita. Kinda like a potato salad, but SO MUCH better! It’s packed with spring onion, red onion, chilli, creamy yogurt and flavoured with cumin and mustard seeds!
2 potatoes, peeled, boiled and cubed
2 spring onions, finely chopped
1 small red onion, sliced
3-4 tbsp. Greek yogurt (depending on how creamy you like it)
150g tinned chickpeas, washed and drained
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/2 green chilli, finely chopped
Salt and pepper
Pinch of chilli flakes
Pinch of paprika
Grab a small frying pan. Heat over a medium heat and dry roast the cumin seeds for 30 seconds - they will turn dark brown and fragrant. Place in a large bowl.
Using the same frying pan, dry fry the mustard seeds until they start to pop, 30 seconds or so. Also place in the large bowl.
Then add the boiled potatoes, spring onions, red onion, chickpeas and yogurt to the bowl. Mix it all together - season with your salt, pepper and chilli flakes.
Transfer to a serving bowl and finish with chopped green chilli and a pinch of paprika for colour.