YOUR SOLIN GENERATED RECIPE
Crispy Baked Spiced Potato and Pea Parcels with Fresh Mint Chutney
Enjoy a vibrant and hearty dish featuring tender baby potatoes, sweet green peas, and protein-rich chickpeas wrapped in flavorful spices and baked to perfection. Served with a refreshing, tangy mint chutney made from nonfat Greek yogurt and fresh mint, this dish delivers bright, aromatic flavors and crisp textures with every bite.
INGREDIENTS
1 medium Baby Potato (150g)
1 cup Green Peas (160g)
1/2 cup Chickpeas (82g)
3/4 cup Nonfat Greek Yogurt (170g)
1 tsp Extra Virgin Olive Oil (5g)
1/2 cup Fresh Mint Leaves (10g)
1 clove Garlic (3g)
1 tbsp Lemon Juice (15g)
1 tsp Ground Cumin (2.3g)
1 tsp Smoked Paprika (2.3g)
Salt and Black Pepper (to taste)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Boil or steam the baby potato until just tender, then dice into small cubes. Meanwhile, lightly steam the green peas if using frozen, and drain the chickpeas.
In a large bowl, combine the diced potato, peas, and chickpeas. Drizzle with extra virgin olive oil, and season with ground cumin, smoked paprika, salt, and black pepper. Toss gently to coat evenly.
Transfer the seasoned mixture onto the prepared baking sheet. Press gently into a uniform layer and bake for 20-25 minutes until the edges become crispy and golden.
For the mint chutney, blend the nonfat Greek yogurt, fresh mint leaves, garlic, lemon juice, and a pinch of salt in a food processor until smooth. Adjust seasoning as needed.
Once the baked parcels are crispy, serve them warm with a generous side of the fresh mint chutney for dipping.