Preheat the oven to 200°c fan. Tip the potato chips into a pan of boiling water, return the pan to the boil, and simmer for 5 minutes. Drain well and give the pan a little shake to rough up the edges. Put the 80ml of olive oil in your largest roasting tin (use two tins if the chips won’t fit roomily in one) and pop it in the oven for 5 minutes to heat. Remove from the oven, and use tongs to gently place the chips in the hot oil, turning them evenly, making sure there’s plenty of space between them. Return the tin(s) to the oven and bake for 50 minutes until the chips are golden brown and crisp.

Meanwhile, for the chickpeas, heat the remaining tablespoon of oil in a large frying pan and add the cumin seeds. Stir fry for 30 seconds on a medium heat, then add the onion and fry for 10 minutes, stirring frequently until golden brown. Add the chickpeas, Henderson’s Relish, and boiling water, bring to the boil, then simmer for 10 minutes or until almost all the liquid has been absorbed or evaporated. Stir frequently to evenly coat the chickpeas in the cooking liquid. Set aside when done.

For the coriander chutney, put the coriander leaves and stems, mint, ginger, sea salt, lime juice, and half the yoghurt in a high-speed blender. Blitz, adding the remaining yoghurt as needed to loosen the mixture; you want the chutney to be the texture of single cream. Once the chips are ready, transfer them to just one roasting tin or a serving platter, then top with the masala chickpeas, coriander chutney and pomegranate seeds. Serve immediately.

Preparation time: 15 minutes
Cooking time: 1 hour

Recipe by Rukmini Iyer from our ‘Hendo’s vs The World’ cookbook.