So I planned to make this old recipe again.
But it didn't really work like that. Instead I ended up editing it.... and making it better than before, frankly... and at the same time, improved the photography.
Stats: - Serves four, 10 minutes prep, 30 minutes cook
a glug of olive oil (about three tbsps)
six medium sized potatoes, peeled and cubed
2 tablespoons of cumin seeds
three minced garlic cloves
one red chilli, pith and seeds removed and finely diced
two leeks
one large carrot, peeled and diced
half a teaspoon smoked paprika
half a teaspoon sweet paprika
60g tomato paste
one 400g can of chickpeas, drained
one 400g can of haricot beans, drained
200ml crème fraîche
80g baby spinach
2tbsps lemon juice, or juice of half a lemon
Preheat the oven to gas mark seven. Coat the potatoes in two tablespoons of olive oil, one of the garlic cloves and the cumin seeds.
Roast for fifteen minutes. Shake the pan and turn over the potatoes to ensure that the potatoes are crispy all over.
Prepare the leeks - chop off the end and finely slice up to the darker green parts.
Return potatoes to the oven for fifteen minutes and then start work on the beans. In a large pan/wok, heat the remaining oil. and soften the garlic, chilli, carrot and leeks over a medium heat for around ten minutes. Add both types of paprika, tomato puree and mix well, ensuring that the vegetable mix is well coated.
Add the crème fraîche, beans and chickpeas. Stir well again to ensure that the tomato mixture is well distributed. Cook for a further five minutes. Add the spinach and allow to wilt - allowing a further five minutes. Add the lemon juice and serve - potatoes first and then the beans on top.
While D still wouldn't really engage with the beans, the potatoes were pretty popular this time and he eventually came around to eating a bit of it. It might need to be one that I make regularly to build up familiarity levels!
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