Turkish potato and chickpeas

Tam West

This is a Turkish-style vegetarian dish which is like a thick stew and is filling and delicious.

Ingredients

4 Tbsp	Extra virgin olive oil
2	Onions, finely chopped
3	Garlic cloves, finely chopped
1 Tbsp	Cumin seeds, toasted
1 pinch	Chilli flakes
½ tsp	Ground turmeric
600 g	Small potatoes, well-scrubbed, larger ones halved, boiled in salted water until tender but not collapsing, well-drained (Main)
400 g	Chickpeas, canned, well-drained (Main)
400 g	Chopped tomatoes, canned, well-drained
1 cup	Frozen peas, thawed
200 g	Feta, crumbled (Main)
½ tsp	Dried mint, or a small handful of fresh mint leaves
1 packet	Pita bread, choose small ones, warmed for serving

Directions

1. Heat the oil in a deep frying pan over moderate heat. Add the onions, garlic, cumin seeds and chilli flakes and fry gently without browning for 10 minutes or until the onion is soft.
2. Add the turmeric, potatoes, chickpeas and tomatoes and mix gently but well. Bring to the boil, cover and simmer 10 minutes or until thick.
3. Add the peas, mix and simmer 3 minutes.
4. Taste and season with salt and freshly ground black pepper. Place in a warm serving dish, sprinkle the feta and mint on top and serve with warm pita bread.