I love London, but often it is so chaotic that I would like to be on the top of a snowy mountain, spending the weekend sipping an herbal tea in front of a warm fireplace.
Unfortunately, we cannot always be where we would stay. Therefore, it seems that today the best choice is to prepare tempting potato and chickpeas pies for lunch, which cannot be compared to a relaxing weekend, but they still make my day more enjoyable.
In the recipe I added, as usual, some Indian spices that give intensity and richness to the dish. I can no longer do without them so I buy them from my trusted family-run Indian little shop.
Prep 10 mins | Cook 35 mins | Total 40 mins | Serves 2
- 2 potatoes
- 100 g pre-cooked chickpeas
- 15 g coriander
- 10 g curry powder
- A pinch of salt
- Some extra virgin olive oil
- Fill up a pot with water then let potatoes boil for about 25 minutes, until they soften.
- Dry well water, let potatoes cool, then peel them off.
- Put them in another bowl and reduce into a mush.
- Add some chickpeas, curry powder, a handful of minced coriander, a pinch of salt, then stir all well with a wooden spoon. Try not to mince chickpeas too much.
- Cover the bowl with a piece of cling film and put aside in the fridge for half an hour to make the mixture more compact.
- After 30 minutes, take the mixture off from the fridge and try to form little discs with the help of your hands.
- Heat an oil spout in a frying pan and cook potato pies each side for 5 minutes, or until they are golden brown.
- Serve them.
- Serve potato pies with vegan sauce or salad.
- You can also bake them in the oven.