Chana masala and raita dip with baked potatoes

Ingredients:

For chana masala:

400g chickpeas

5 baking potatoes

1 white onion

267ml tomato passata

1 red pepper

50ml coconut milk

½ tsp garam masala

½ tsp turmeric

A handful of fresh coriander

Chapati to serve

For raita dip:

267g coconut yoghurt or Greek-style yoghurt

½ cucumber

A handful of fresh mint

½ teaspoon garlic powder or 2 cloves

Directions:

For chana masala:

Bake potatoes on a lined tray until soft inside. Bake the bread until soft and cut into slices. Saute the diced onions, peppers and garlic in a little oil for a few minutes, then add spices. Add chickpeas, tomato and coconut milk. Chop baked potatoes and serve masala, raita dip and potatoes separately.

For raita dip:

Pick mint leaves from the stalks. Peel the cucumber. Blend all ingredients in a food processor.