Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.