Chickpeas, Vegetables and Potato Medley
Ingredients:
(serves two)
A 400 gram tin of chickpeas- A small serving of mixed frozen winter vegetables
- One large tomato
- Add some thin slices of red capsicum
- One large brown skinned onion ( remove the skin and dice)
- One large clove of garlic (remove the skin and finely grate)
- Eight red skinned all rounder potatoes (peeled and quartered)
- Half a vegetable stock cube ( dissolve hot potato water)
- Pour Extra Virgin Olive Oil into the frypan in a zigzag motion
A 400 gram tin of chickpeasMethod
- Drain and thoroughly rinse the chickpeas and place aside.
- Pour water into a pot to cover the potatoes and boil until soft and do not throw this water out, pour some of this water to cover the vegetable stock to dissolve it. Also if you decide to smash the potatoes use the water to moisten it and it makes delicious mashed potato.
- Place a colander above the cooking potatoes add the frozen mixed winter vegetables for steaming and place a lid over these vegetables.
- Add the diced onion and finely grated garlic and quartered tomato into the frypan with the added extra virgin olive oil, mix until onion, garlic and tomato soften.
- If the frypan appears dry add water to cover the surface before adding the steamed vegetables, potatoes and chickpeas.
- When the steaming vegetables and potatoes have reached a softened state, remove from heat.
- Take salad tongs and remove the vegetables gently and place into the frypan, do the same for the potatoes only place each potato one at a time into the frypan.
- Pour the chick peas into the frypan and add the dissolved vegetable stock cube by pouring it around the pan.
- Gently mix and then remove the potatoes first by placing it on the plate, add the rest of the mixture by placing it on top of the potatoes.