This potato and chickpea medley is a one pot wonder with hearty vegetables and lots of spices for an aromatic meal. This dish can be eaten at any meal; eat for breakfast with a fried egg, over some fresh greens for lunch or with brown rice and a dollop of Greek yogurt for dinner.
Ingredients 2 medium potatoes
1 sweet potato
1 tin chickpeas
1 red capsicum
1 cup baby spinach
1 tbsp coconut oil
Spices 2 tbsp fresh parsley leaves
1/4 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp saffron (optional)
1/4 tsp paprika
Salt and pepper to taste
Dice the potatoes and capsicum, you want them quite small so they cook fast and don't need cutting to eat.
Heat up a nonstick pan over medium heat. Add the oil and potatoes, stir a few times and cover with a lid.
Cook for 8-10 min, stirring every 2-3 min to prevent the potatoes from sticking.
The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan.Once the potatoes reach this point, add the chickpeas, cover with a lid, and cook for 2 more minutes.
Remove the lid and add the capsicum, salt and all of the spices except the parsley leaves. Continue to cook for another 2 minutes, stirring often.
Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
Serve sprinkled with chopped fresh parsley leaves. Enjoy!