Roast potatoes with spiced chickpeas and chive dressing
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Roast potatoes with spiced chickpeas and chive dressing

45 minutes (preparation 15 minutes)
Serves 6 (as a side)
  • 1.2kg red-skinned potatoes, cut into 2cm slices 
  • 2 tablespoons olive oil 
  • 400g can no-added salt chickpeas, drained 
  • 2 cloves garlic, crushed 
  • 2 teaspoons smoked paprika 

Chive drizzle 

  • ¾ cup buttermilk  
  • 1 tablespoon Dijon mustard 
  • 2 tablespoons chopped fresh chives, plus extra to serve 
  • 1 tablespoon lemon juice 
  1. Cut potatoes into 2cm-thick slices. Pat slices with paper towel to absorb excess moisture. Transfer to a large roasting pan, drizzle with 1 tablespoon oil and toss well. Arrange in a single layer, overlapping slightly, over base of pan.  
  2. Bake in a 220C oven (fan-forced) for 40-45 minutes, turning potato slices halfway during cooking time, until golden and tender. 
  3. Meanwhile, heat remaining oil in a medium frying pan. Add chickpeas, garlic and paprika. Cook, stirring, for 2-3 minutes until chickpeas are coated in spice mix and mixture is fragrant.  
  4. To make chive dressing, whisk all ingredients in a jug. Season with freshly ground pepper. 
  5. To serve, scatter spiced chickpeas over potatoes in roasting pan. Spoon over chive dressing and sprinkle with extra chives. 

Tips

  • Low in fat and a good source of calcium, buttermilk is an excellent tenderizer when used as a marinade for chicken or other meats. You’ll find it in the refrigerated dairy section in supermarkets. 
  • Swap in mint or coriander for chives, if preferred. 

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