Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas
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 whilepeeling. 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. Serves 4
MEAT-FREE, WHEAT- AND GLUTEN-FREE
WINE: Delaire Graff Cabernet
Franc Rosé 2018