Grilled New Potatoes with Charred Jalapeño Green Ajika
Crispy grilled new potatoes tossed in a smoky, spicy jalapeño green ajika and served over a creamy red pepper and chickpea spread. A vibrant, vegan, gluten-free dish perfect for easy weeknight dinners or healthy comfort food.
Char jalapeños over an open flame or under a broiler until blistered. Peel, deseed, and chop.
In a blender, combine jalapeños, cilantro, mint, parsley, dill, celery leaves, garlic, fenugreek, lemon juice, olive oil, salt, and pepper. Blend into a smooth green ajika paste.
Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper. Grill or roast until golden and crispy, about 10-12 minutes.
Toss grilled potatoes with the green ajika in a large bowl.
In a blender, combine chickpeas, sun-dried tomatoes, tahini, garlic, lemon juice, olive oil, smoked paprika, turmeric, cayenne, salt, and reserved chickpea liquid. Blend until smooth to make the red pepper spread.
Spread the red pepper puree on a serving platter, top with ajika-coated potatoes, and garnish with fresh herbs and chili flakes if desired.