for 4 people

Potatoes

2 tbsp	olive oil
800 g	baby potatoes, quartered
1	red pepper, cut into approx. 1 cm cubes
1 tsp	ras el hanout
½ tsp	salt

Hummus

½ tbsp	olive oil
1	red pepper, cut into approx. 2 cm pieces
1	garlic clove, coarsely chopped
1 tin	chickpeas (approx. 400 g), rinsed, drained
50 g	tahini (sesame paste)
2 tbsp	lemon juice
½ tsp	ground cumin
¾ tsp	salt

To serve

40 g	roasted, salted chickpeas

How it's done

Potatoes

Heat 1 tbsp of oil in a non-stick frying pan. Reduce the heat, add the potatoes, cover and cook over a medium heat for approx. 20 mins., turning occasionally. Add the remaining oil and the peppers, fry uncovered for approx. 10 mins., turning frequently until golden brown, season.

Hummus

Heat the oil in a non-stick frying pan. Reduce the heat, add the peppers and garlic, sauté for approx. 8 mins. Place the peppers in a measuring cup along with all the other ingredients up to and including the salt, puree.

To serve

Plate up the hummus with the fried potatoes, top with the chickpeas.

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