Spinach chickpea potatoes

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

1. 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.
2. Wash 200g spinach. Add 240g chickpeas and spinach to the skillet. Cook five minutes until chickpeas are hot throughout and spinach is wilted.
3. Add 20ml lemon juice, 3g salt and 1g black pepper; mix and divide evenly.
4. 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.