leek rosti with tomato & chickpea stew
I saw this great recipe on Waitrose’s website (you need some magic Flash gadget to make it work): “leek rosti, BRILLIANT”. I duly bookmarked it to cook later in the week.
I settle in front of the oven and fire up the recipe and something struck me on this cold Sunday evening: it was served with a carrot salad. A freakin’ carrot salad in January. What was I thinking? I quickly swapped in a hearty and comforting tomato and chickpea stew and I’m so glad I did. The rostis themselves are great too.
Leek rosti with tomato and chickpea stew:
2 large potatoes, peeled
2 leeks, shredded
1 teaspoon coriander powder
1 teaspoon cumin
Handful of coriander, chopped
1 tin of chickpeas, drained
1 tin tomatoes
½ teaspoon paprika
- Boil the potatoes in boiling water for 6 minutes until just tender. Allow to cool for 10 minutes.
- Grate the potatoes and combine with the leeks, corianders and cumin. Season and form into squat patties.
- Heat two pans with some oil in each: fry the patties in one until browned and flip over.
- In the other pan chuck in the chickpeas, tomatoes and paprika and bring to a high heat. Keep it bubbling hard to remove the excess liquid.
- When the rostis are done drain on kitchen paper. Check the stew for seasoning and add any spare coriander you have.