1kg baby potatoes
1 x 440gm Chickpeas, drained
1 jar Tamarind Tree Spicy Eggplant chutney
2cm julienned ginger (optional)
Tamarind tree Tamarind and Date chutney
Sliced spring onions
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.