Spinach chickpea potatoes
Step 1 of 4
Cut 400g potatoes into small cubes. Heat 15ml olive oil in a deep skillet, add potatoes and 150ml recipe water. Cover and cook fifteen to twenty minutes until fork-tender, stirring and adding water if needed.
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Ingredients
- Potatoes (raw)400g
- Chickpeas (drained)240g
- Spinach (raw)200g
- Lemon juice (raw)20ml
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)150ml
Method
- Cut 400g potatoes into small cubes. Heat 15ml olive oil in a deep skillet, add potatoes and 150ml recipe water. Cover and cook fifteen to twenty minutes until fork-tender, stirring and adding water if needed.
- Wash 200g spinach. Add 240g chickpeas and spinach to the skillet. Cook five minutes until chickpeas are hot throughout and spinach is wilted.
- Add 20ml lemon juice, 3g salt and 1g black pepper; mix and divide evenly.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.