Warm Potato Salad with Spinach and Chickpeas

Warm Potato Salad (for FFV)


Ingredients (to make 1 serving):



1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)


1/4 cup cooked chickpeas or other beans


1/4 cup bell pepper, chopped


1 Tbsp red onion, chopped


2 crimini mushrooms, chopped (optional)


handful fresh spinach


olive oil cooking spray


Spices:


1/2 tsp fresh rosemary, chopped


1 Tbsp fresh basil leaves, chopped


1/4 tsp ground cumin


1/4 tsp paprika


pinch cayenne (optional)


salt, pepper to taste


Directions:


1. Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid. Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.


2. The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.


3. Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.


4. Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat. Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!


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