Warm Potato Salad Recipe

Ingredients

• Red potatoes

  Flesh and skin, raw

  2 potato, medium or 426g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

• Red bell pepper

  Sweet, raw

  ⅓ cup, chopped or 50g

• Onions

  Raw

  2 tbsp chopped or 20g

• Mushrooms

  White, raw

  3 medium or 54g

• Spinach

  Raw

  1 cup or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Rosemary

  Fresh

  ½ tsp or 0.3g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cube the potatoes into 1/2-inch pieces and chop all other vegetables and fresh herbs, except for the spinach.
2. Heat the olive oil in a skillet over medium heat. Add the cubed potatoes, cover the pan, and cook for 8-10 minutes, stirring occasionally, until they are fork-tender.
3. Add the chickpeas, cover, and cook for about 2 additional minutes.
4. Add the onions, bell peppers, mushrooms, and all herbs and spices except the basil. Cook for another 2 minutes, stirring often.
5. Stir in the spinach leaves. Once they begin to wilt, remove the pan from the heat.
6. Serve immediately, garnished with chopped fresh basil leaves.

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