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Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

By Hannah Lewry

Serves 4

Difficulty Easy

Ingredients

350 g vine tomatoes
1 x 400 g can chickpeas, drained
3 cloves garlic, sliced
¼ cup canola
1–2 t smoked paprika

For the potato skins:

1 kg Woolworths medium everyday potatoes
2 T olive oil
sea salt, to taste
Woolworths plain yoghurt, for serving
Italian parsley, for serving

Method

Preheat the grill.
Place 350 g vine tomatoes on a baking tray with 1 x 400 g can drained chickpeas and grill until the tomatoes are blistered and soft and the chickpeas are crunchy and begin to pop, 5–10 minutes.
Gently fry 3 cloves sliced garlic in ¼ cup canola oil. Remove from the heat and add 1–2 t smoked paprika and the tomatoes. Set aside to marinate.
Stir 1–2 T paprika oil into the chickpeas to coat.
Preheat the oven to 190°C.
Peel 1 kg Woolworths medium everyday potatoes using a small, sharp knife so that you have fairly thick peels. Place in water to prevent them from browning while peeling. Drain the peels and pat dry well.
Toss in 2 T olive oil and sea salt to taste, then bake until crispy and golden, about 20–30 minutes.
Serve with a dollop of Woolworths plain yoghurt, the paprika tomatoes and crunchy chickpeas. Garnish with Italian parsley.

Cook’s note: Roast the peeled potatoes or use to make mash.