
Ingredients
- 1-2 sweet potatoes – peeled and roughly chopped
- 1-2 potatoes – peeled and roughly chopped
- Glug of vegetable oil
- 1 can chickpeas – drained and rinsed
- 1 red chilli – diced
- 3 cloves garlic – diced
- 1 red onion – diced
- 1 red pepper – diced
- Handful of almonds – roughly chopped
- Handful of parsley – chopped
- 1 tsp curry powder
- 1 tsp dried ginger
- 1 tsp dried thyme
- 1 tsp chilli powder
- 1 tsp cumin
- Salt and pepper to taste
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Method
- Preheat oven to 200 degrees celsius
- Add the potatoes to a roasting dish and coat in oil
- Roast for 30 minutes or until golden – this will depend on how small you chopped them
- While the potatoes are busy, dry fry (no oil) the almonds in a pan over a medium heat until just starting to brown, remove from pan
- Bring the same pan up to a high heat, add an unhealthy glug of oil and then fry the chickpeas until golden brown and crispy
- 5 minutes before the potatoes are ready, throw the chillis, garlic, red onion and red pepper into the dish and continue roasting to soften them up a bit
- When the potatoes are done, mix everything together in a bowl
- Serve with a pretentious amount of parsley on top
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory