4 tablespoons pickled purple cabbage,
2 large potato ( purple and yukon gold), cutted into small cubes,
2 tablespoons olive oil,
1/2 bunch fresh dill chopped,
1/2 teaspoon ground mustard,
1/2 teaspoon garlic granule,
1/8 teaspoon blackpepper,
100 gr. chickpeas cooked in coconut milk,
1 teaspoon chili pepper,
1 teaspoon salt
1. Place potato cubes in a large bowl, drizzle with 1 tablespoon olive oil, add ground mustard, garlic granule, shallot, blackpepper and salt. Mix with your hands well. Bake at 200 degrees until fried. Then remove from the oven, sprinkle chopped dill. Place into a plate.
2. In a pot, mix cooked chickpea with salt, olive oil and chili pepper. Transfer to your plate.
3. Add pickled purple cabbage and serve.