Spiced chickpeas with cumin potatoes recipe

By Simon Rimmer

  1. Serves 4
  2. Takes 25 minutes to make and 40 minutes in the oven
  3. Rating

Simon Rimmer proves that you can knock up inspirational midweek veggie suppers that the whole family will enjoy.

tried and tested
Spiced chickpeas with cumin potatoes


  1. 3 tbsp vegetable oil
  2. 4 baking potatoes, cubed
  3. 1 tbsp cumin seeds
  4. 1 garlic clove, finely sliced
  5. 1 red onion, finely chopped
  6. 3 celery sticks, finely chopped
  7. 1 red pepper, deseeded and finely chopped
  8. 2 bird’s eye chillies, deseeded and chopped
  9. 1 tsp smoked paprika
  10. 1 tbsp tomato purée
  11. 2 x 400g cans chickpeas, rinsed and drained
  12. 200ml tub half-fat crème fraîche
  13. 225g baby spinach
  14. 1 tbsp chopped fresh thyme leaves


  1. 1. Preheat the oven to 200C/ fan180C/gas 6. Put 2 tablespoons of the oil in a large roasting tin and heat in the oven for 5 minutes, until smoking hot. Carefully add the potatoes, season well and toss in the oil. Roast for 20 minutes. Add the cumin and garlic to the pan, shake about and roast for a further 15 minutes or until the potatoes are cooked, crisp and golden.
  2. 2. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion, celery, pepper and chilli and cook, stirring occasionally, for 10 minutes, until soft. Add the paprika and tomato purée and cook, stirring, for a further 5 minutes. Add the chickpeas and crème fraîche and warm through for a few minutes. Stir in the spinach, until wilted. Season to taste and stir in the thyme.
  3. 3. Divide the spiced chickpeas between bowls or plates and serve with the cumin potatoes.

Nutritional info

Per serving: 576kcals, 22.1g fat (6.1g saturated), 21.9g protein, 78g carbs, 9.7g sugar, 1.2g salt

Wine Recommendation

Wine note: You could plump for a rich white here, but a smooth, slightly peppery red would be a shade better. A good-value Côtes du Rhône red should provide the spicy note needed.


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