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Minted Chickpeas and Potato

Minted Chickpeas and Potato
This is loosely based on a recipe from Afghanistan called Shour Nakhod which I have changed quite a bit to make it my own & to make it even quicker to make & easier! Thank you to my friend Ali for telling me about it.
Recipe type: Mains
  • Half a dozen medium sized potatoes, cut into chunks
  • 420g can of chickpeas, drained (keep the aquafaba for another recipe) *
  • 2 teaspoons dried mint
  • 1 tablespoon oil
  • ½ cup chopped onion
  • 2 teaspoon crushed ginger
  • 2 teaspoon crushed garlic
  • ½ teaspoon sugar
  • salt to taste
  • 3 cups of vegetable stock
  • 3 tablespoons cornflour
  1. Boil the potatoes until just soft. Do not overcook
  2. Heat the oil & cook the onion until translucent
  3. Add ginger, garlic & sugar. Cook on high for about 1 minute
  4. Combine to stock & the cornflour in a jog & stir into the pan, stirring constantly until the mixture thickens then lower the heat. Season with salt to taste
  5. Add potatoes, chickpeas & mint. Warm through & serve


*Aquafaba – What Is It?

Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It’s the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas. And, in vegan cooking circles, it’s become the silver bullet to making airy meringues and expert whiskey sours without any eggs.


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