Spiced Chickpeas with Cumin Spuds

Ingredients: Spuds
3 baking potatoes, peeled and cubed
Oil for roasting
1 tbsp cumin seeds
1 clove garlic
Salt and pepper

Ingredients: Chickpeas
1 red onion, finely chopped
1 clove garlic
1 red pepper, finely chopped
2 red chillies, finely chopped
3 celery stalks, finely chopped
1 tsp smoked paprika
1 tbsp tomato puree
2 x 400g tins chickpeas, drained and rinsed
200ml creme fraiche
Handful of spinach
1 tbsp chopped fresh lemon balm

Method
1. Preheat oven to 200C - season potatoes, and roast in oil - after 10 minutes add the cumin and garlic, shake to mix well, and roast for another 15 minutes until crisp and cooked.
2. Meanwhile, fry the onion, garlic, pepper, chilli, and celery for 10 minutes until nice and soft
3. Add paprika and tomato puree and cook for a further 5 minutes
4. Add chickpeas and creme fraiche, season and warm through, before finally adding the spinach and lemon balm
5. Serve a good spoonful of chickpeas topped with the crispy spuds.

Status
Serves 4 - made a couple of time - very tasty (don't think I've ever added the lemon balm, and have used greek yoghurt or philly instead of creme fraiche).