Crushed potatoes with golden-brown edges, spiced chickpeas and a fresh parsley-yogurt sauce: a hearty meal with a mix of textures. Raw fennel adds a crunchy, subtly anise-like note.
Potatoes and chickpeas make this dish hearty enough for a main meal, but they’re prepared in different ways. First, boil the small potatoes until tender, then crush them so the surface breaks open. Those rough edges brown especially well in the oven and turn crispy, while the centers stay soft. Chickpeas, on the other hand, benefit from a dry start: dry them thoroughly after rinsing and give them plenty of room on the baking sheet. That way, they roast instead of steam.
Cumin gives the chickpeas a warm, earthy flavor, while smoked paprika adds a mild smokiness. The spices are noticeable, but not so strong that they overpower the green sauce. Add them while the chickpeas roast, rather than to the potatoes early on: this keeps the potato flavor bright and prevents the paprika from getting too dark. If everything won’t fit with plenty of space between the ingredients, use two baking sheets; crowded ingredients won’t get as crispy.
Parsley, lemon and yogurt bring freshness and acidity to balance the roasted flavors. Stir the sauce by hand for a chunky, herby texture, or blend it briefly until smooth if you prefer a more even consistency. Greek yogurt makes a thicker sauce; regular full-fat yogurt will make it a little looser. Adjust the consistency with a spoonful of water. No fresh parsley on hand? You can use a combination of parsley and mint, but go easy on the mint so it doesn’t take over.
The fennel is added raw and thinly shaved. It brings fresh, juicy crunch alongside the soft potato centers and creamy sauce. A mandoline is handy, but a sharp knife works just fine; slice the fennel as thinly as possible. Fennel is especially easy to find in the cooler months, but is generally available year-round. Serve the dish straight from the oven, with the sauce on top or on the side so the crispy edges don’t soften right away. Store leftovers covered in the fridge and reheat them in the oven; the fennel and sauce are best fresh.
Preheat the oven to 220 °C (fan 200 °C). Line two baking sheets with parchment paper.
Scrub the potatoes and boil them in plenty of salted water for 12–15 minutes, until tender; a knife should slide in easily. Drain and leave to steam dry for 5 minutes.
Arrange the potatoes on one baking sheet. Gently press them flat with the bottom of a glass or a potato masher until they split open but remain whole. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp salt and the pepper.
Dry the chickpeas thoroughly with a clean kitchen towel or paper towels. Toss them on the second baking sheet with the remaining 2 tbsp olive oil and roast for 10 minutes.
Remove the chickpeas from the oven, toss with the cumin, smoked paprika and ½ tsp salt, then return them to the oven. Roast the potatoes and chickpeas for another 20–25 minutes, until the potato edges are golden brown and the chickpeas are crispy. Toss the chickpeas halfway through.
Meanwhile, stir together the yogurt, parsley, lemon zest, 1 tbsp lemon juice, garlic and the remaining ¼ tsp salt. Thin with 1–2 tbsp water until the sauce is spoonable. Taste and add a little more lemon juice if needed.
Thinly slice or shave the fennel. Toss with 1 tsp lemon juice.
Divide the potatoes and chickpeas among plates. Spoon the green yogurt sauce over the top or serve it on the side, and finish with the fennel.
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