Smashed Chermoula Chickpea Spuds

• Meanwhile, finely chop garlic. 
• Roughly chop tomato. 
• Thinly slice spring onion.
• Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil
and half the garlic over medium-high heat. Cook 
until fragrant, 1 minute. Transfer to a small 
heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture 
and stir to combine. Season with salt and 
pepper to taste. 

• When potatoes have 5 minutes remaining, 
return frying pan to medium-high heat with a 
drizzle of olive oil. 
• Cook chickpeas, chermoula spice blend, 
tomato paste and remaining garlic and cook, 
until fragrant, 1-2 minutes. 
• Stir in the water, brown sugar and butter, until 
slightly reduced, 1-2 minutes. Lightly crush 
chickpeas with a fork. Season to taste. 

• Meanwhile, in a large bowl, combine golden 
goddess dressing, mixed salad leaves, tomato
and a drizzle of white wine vinegar and olive 
oil. Season to taste.