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Spiced Potato & Chickpea Medley

by Jac's Veghead (follow)
Easy (2450)      Dinner (1801)      Healthy (1622)      Lunch (1409)      Vegetarian (1317)      Vegan (650)      Breakfast (503)      Potatoes (87)      Spices (53)      One Pot (50)     
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.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings

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
pinch cayenne
Salt and pepper to taste



Method
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!

Categories
#Breakfast
#Lunch
#Dinner
#Easy
#Healthy
#Vegetarian
#Vegan
#Spices
#Potatoes
#one pot
#Gluten Free
#Nut Free
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