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

Method

1. Preheat oven to 200 degrees celsius
2. Add the potatoes to a roasting dish and coat in oil
3. Roast for 30 minutes or until golden – this will depend on how small you chopped them
4. 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
5. 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
6. 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
7. When the potatoes are done, mix everything together in a bowl
8. Serve with a pretentious amount of parsley on top
9. Take photos and tag @vaguelyvegetarian on Instagram
10. Bask in social media glory