- 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
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.