This is my current summer go-to lunch, it's nothing special, just an amalgamation of things I like to eat in a bowl. It's super easy to make, and can either take 20 or 45 minutes - depending on how you like the potatoes done. I like them crispy so I tend to get them ready about 30 minutes before I'm ready to cook the rest.
I N G R E D I E N T S
2 - 3 large potatoes
1 tbsp smoked paprika
1 tsp garlic powder
1 can chickpeas
1 tbsp curry powder
1/3 cup mayo (or vegan mayo)
1 1/2 tbsp mango relish
A couple of handfuls of lettuce
Half a cup of sliced tomatos
Half a cup of diced cucumber
Crushed walnuts or almonds (to garnish)
Salt & Pepper
M E T H O D
Boil a kettle.
Dice the potatoes into large chunks and then add them to a pot of boiled water and boil until they are tender all the way through. You can test this by sticking a fork into a potato and seeing whether it slides through to the centre.
While the potatoes are boiling, drain and rinse the chickpeas.
Heat up a pan with a tsp of oil and fry the chickpeas with the curry powder for 5 minutes.
In a bowl, mix together the mayo and the mango relish with a pinch of salt and pepper.
Once the chickpeas are cooked, pour them into the mango mayo bowl and mix together. Reserve the pan for the potatoes.
When the potatoes are tender, drain them and add them to the pan with the smoked paprika and garlic powder and pan fry for three minutes.
Serve the creamy chickpeas and paprika potatoes in a bowl with lettuce, cucumber, and tomatoes. Garnish with crushed walnuts or almonds.
If you'd like the potatoes extra crisp....
Instead of pan frying them, toss them in a bowl with the smoked paprika and garlic powder until they begin to get fluffy. Then mix in a tbsp of oil, and place on a baking tray. Bake for 25 minutes at 200° celsius, turning once about halfway through. Start cooking the chickpeas about 5 minutes before the potatoes are done.