1hr
For the air fryer potatoes:
750g Scotty Brand Baby New Potatoes, cut into 2cm chunks
1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp black mustard seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
1 tsp salt
For the chickpea mash:
1 onion, finely chopped
5 garlic cloves, crushed
1 tsp ground cumin
2 x 400g chickpeas, drained
500ml chicken stock
50g low fat natural yoghurt
Juice of 1 lemon
1 tsp salt
For the zhoug:
20g coriander, roughly chopped
20g mint, roughly chopped
20g flat-leaf parsley, roughly chopped
1 green chilli, roughly chopped
1 tsp ground cardamom
1 tsp sumac
½ tsp ground cumin
½ tsp ground coriander
Juice of 1 lemon
1 tsp salt
½ tbsp extra virgin olive oil
For the tamarind pomegranate glaze:
2 tbsps tamarind paste
2 tbsps pomegranate molasses
To serve:
Mint leaves
1 tbsp za’atar
Handful pomegranate seeds
Handful of toasted pine nuts
Put the Scotty Brand Potatoes, olive oil, spices and salt in a large bowl. Mix well, coating the potatoes in the oil and all the spices. Preheat the air fryer to 190°C for 5 minutes before placing the potatoes in the basket and air frying for 25 minutes, shaking the basket every now and then to make sure the potatoes get evenly crisp and golden.
While the potatoes are cooking, fry the onion in a large saucepan in 1 tbsp olive oil over a medium heat. Once soft, add the garlic and stir for a couple of minutes. Add the cumin and chickpeas and pour in the stock until the chickpeas are just covered. Simmer for 15 minutes.
Place all the ingredients for the zhoug in a small blender or food processor and whizz to a smooth consistency. If you don’t have a small food processor, chop all the herbs finely and mix in the other ingredients in a small bowl.
Mix the tamarind paste and pomegranate molasses in a small dish until smooth.
Once the chickpeas have had 15 minutes, drain (keeping the liquid the chickpeas were cooked in) and add to a large food processor. Add the yoghurt, lemon juice and salt and a couple of tablespoons of the chickpea water. Blitz until the mixture is combined but still has some texture, adding more yoghurt or chickpea water if necessary. Taste and season.
When the potatoes are ready, spread the chickpea mash over a large plate and top with the potatoes. Drizzle over the zhoug dressing and the tamarind pomegranate glaze, top with the za’atar, pomegranate seeds, toasted pine nuts and lemon zest and sprinkle over some mint leaves.
