Ingredients
1kg baby potatoes
1 x 440gm Chickpeas, drained
1 jar Tamarind Tree Spicy Eggplant chutney
2cm julienned ginger (optional)
To serve:
Yoghurt
Tamarind tree Tamarind and Date chutney
Bhuja mix
Sliced spring onions
Coriander
Dice and Boil potatoes until just cooked. Set aside to cool.
Warm through chickpeas in a little olive oil, add ginger if using.
Crush potatoes with a back of a spoon until skins are broken. Add chickpeas and stir through Tamarind Tree Spicy eggplant chutney.
Plate on a serving dish and drizzle with Tamarind Tree Tamarind and Date chutney and yoghurt. Top with sliced spring onions, coriander and Bhuja mix.