Hasselback potatoes and chilli chickpeas (GF)

Once again, I wasn’t really going to be posting this recipe on the blog as it is so ridiculously easy however many individuals have enquired for it anyway. So here it is… although I feel like I should change my blog name to include the words “lentil obsession” in the domain. Just a note, if you have an over-eager husband who is currently going through a hot sauce phase; do NOT allow him near this dish. My beautiful hot-sauce crazed husband added half a bottle of habanero hot sauce in the dish when he was “helping out”. Yeah, my head only just slowly glued itself together a few days later…

Anyway, now that my overly dramatic introduction to this post is over- I have been going a little potato crazy with the abundance of organic spuds I’ve been receiving in my weekly organic fruit and vegetable delivery. Y’all know by now that I always ensure my spuds (and other root vegetables) are organic based on the simple fact that conventionally grown ones are heavily sprayed to prevent them from sprouting. Who else loves potatoes?

Hasselback potatoes look time-consuming however they really aren’t (watch the quick video I have put on my Instastory under “cooking tips”). The trick is to put the potato lengthwise between two chopsticks and then use a sharp knife to slice evenly and thinly without cutting right through to the bottom. A little drizzle of good-quality olive oil, flakey salt and a grind of black pepper before roasting on high heat results in these aesthetically- pleasing roast spuds.

The chilli chickpeas are my take on the traditional beans with the obvious substitution of home-cooked organic chickpeas instead of the usual beans. The trick is to cook them slowly over a medium- high heat covered until the tomato passata thickens. Adding a pinch or two of smoked chipotle powder also brings the dish together splendidly.


Serves four

2.5 cups cooked chickpeas

2 TBSP olive oil

1/2 organic onion, sliced

1-2garlic, crushed

6 kalamata olives, chopped

1 cup organic tomato passata

1 cup vegetable stock

1 TBSP tomato paste

1-2TSPN dried chilli flakes

1 TSPN smoked chipotle powder

8 organic potatoes

Hot sauce. To taste. As tolerated. If desired.

1. Slice the potatoes, hasselback style as seen in the photo. Drizzle with one tablespoon of olive oil and roast for 45-50 minutes at 190C.

2. Sauté the onion, garlic, olives, tomato paste and smoked chipotle powder in one tablespoon of olive oil for 3 minutes.

3. Add the chickpeas, tomato passata, vegetable stock, chilli flakes and stir well before covering the pot and letting it simmer for 15 minutes. The mix should be thickened.

4. Serve the chickpeas with the roast potatoes. Garnish with fresh herbs if desired.


❁ Substitute the chickpeas with borlotti beans, cannelini beans, pinto beans or fava beans.

❁ Leftovers taste delicious the next day as the flavours infuse.

❁ If you like spice, add a drop or two of hot sauce. I used a habernero hot sauce in this recipe.


Di ♡

“Many of life’s failures are people who did not realise how close they were to success when they gave up.”- Thomas A. Edison.

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