Rich and smokey side that could pair perfectly with chicken or lamb.. Fingerling potatoes are usually a little sweeter so they hold up well to the peppery tomato sauce. Chickpeas add a little earthiness to this dish.
Chickpea prep: Soak 1/2 a cup of dried chickpeas overnight or for 8 hours, then can boil for another hour or just strain a can of organic chickpeas (use half of the can)..
Prep
Cut a handful of fingerling potatoes in halves or quarters. Saute in a large skillet with olive oil. Add salt, black pepper, smoked paprika, paprika, cumin and some lemon juice to the potatoes. Add the strained chickpeas after a few minutes. You could also add chopped onion. Be sure to stir and add more olive oil so the potatoes don't burn and stick to the skillet.
When the potatoes are soft, add 1/2 a cup of tomato puree, or tomato paste equivalent. This is optional, but you can definitely add 1/4 cup of a darker grap red wine, like a port or syrah. Also add a lot more smoked and sweet paprika, olive oil and salt.. If you have a tube of chili pepper paste, you can use some here to your liking. Let the tomato sauce reduce until it's thick and coating the potatoes..
Garnish with chopped chives and cream.
