Chickpea and Potato Hash

Servings: Serves: 3

Nutritional Information:

Per serving (505g)

Calories 532, Fat 23g, Saturates 3.1g, Carbohydrate 71g, Sugars 12g, Fibre 20g, Protein 17g, Salt 1g


Ingredients

Method

1

Preheat the oven to 200°C/400°F/Gas 6. Add the potato to a pan of water and bring to the boil, cook for 10-12 minutes, then drain. Transfer the potatoes, drizzle with one tablespoon of oil and roast for 20-25 minutes until crisp and golden.

2

Next, add the remaining oil to a pan over a medium heat and add the garlic, red pepper, onion, chestnut mushrooms, onion powder, cumin and paprika and sauté for 3-4 minutes.

3

Then add the potato and chickpeas to the pan and sauté for a further 3-4 minutes, finally add the spinach and cook for 2-3 minutes until wilted. Top with the sliced avocado, parsley and chilli flakes to finish.

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