Tomato chickpea potato pot
Step 1 of 4
Dice 100g onions and cut 300g potatoes into small cubes. Warm 15ml olive oil in a pot; soften onion five minutes, then stir in 2g ground cumin.
Kitchen timer
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Ingredients
- Chickpeas (drained)240g
- Canned tomatoes (canned)400g
- Potatoes (raw)300g
- Onions (raw)100g
- Ground cumin (dry)2g
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)200ml
Method
- Dice 100g onions and cut 300g potatoes into small cubes. Warm 15ml olive oil in a pot; soften onion five minutes, then stir in 2g ground cumin.
- Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Cover loosely and simmer twenty minutes until potatoes are fork-tender.
- Add 240g chickpeas and simmer five minutes until hot throughout. Add water if needed and record it.
- 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.