Ingredients

Method

• 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

Ingredients

1. Preheat the grill.
2. 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.
3. 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.
4. Stir 1–2 T paprika oil into the chickpeas to coat.
5. Preheat the oven to 190°C.
6. 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.
7. Toss in 2 T olive oil and sea salt to taste, then bake until crispy and golden, about 20–30 minutes.
8. 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.