Potato & Chickpea Pan-Fry

📝 Ingredients

• 400 g potatoes (3 medium, about 130 g each)
• 1 tin chickpeas (265 g drained)
• 1 brown onion (about 150 g)
• 1 garlic clove
• 150 g frozen leaf spinach
• 2 tbsp olive oil
• 1 tsp sweet paprika + ½ tsp ground cumin
• ½ lemon
• Salt, black pepper

🍴 Utensils

• Microwave-safe bowl
• Large non-stick frying pan
• Colander
• Spatula
• Cutting board and knife

📖 Steps

1. Wash the potatoes (no need to peel them) and cut into 1.5 cm dice. Put them in a microwave-safe bowl with 2 tbsp water, cover with a plate and cook for 6 minutes at 900 W, until a knife goes in with almost no resistance.
2. Meanwhile, slice the onion and chop the garlic. Drain and rinse the chickpeas, then dry them in a clean tea towel: when they're really dry, they brown instead of stewing in the pan.
3. Drain the potatoes. Heat the oil in the frying pan over a medium-high heat, spread the cubes out in a single layer and leave them to brown for 5 minutes without touching. Turn them over and cook for another 4 to 5 minutes, until crisp.
4. While the potatoes are cooking, heat the spinach in the microwave for 3 to 4 minutes, then squeeze it hard between your hands to remove as much water as possible. If not squeezed well, it will make the pan-fry soggy.
5. Add the onion and chickpeas to the pan with a pinch of salt. Keep cooking for 5 minutes over a medium heat, stirring occasionally, until the onion is soft and the chickpeas are lightly toasted.
6. Add the garlic, paprika and cumin and stir for 1 minute: the spices should release their aroma without burning, so turn the heat down if they start to smoke. Stir in the squeezed spinach and mix for 2 minutes, until piping hot.
7. Drizzle with the juice of the half lemon, season with pepper, taste and adjust the salt. Serve straight away, while the potatoes are still nice and crisp.