Easy Chickpea with Salsa Verde & Crispy Fried Potatoes
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
1
hourSimple vegan chickpea dish served with crispy sautéed baby potatoes, spinach, fresh salsa verde, and pickled red chilli. A healthy and comforting plant-based meal with fresh herbs, vibrant colours, and rustic flavours. Perfect for an easy dinner or relaxed home cooking inspiration.
Ingredients
- For the Chickpeas
140g dried chickpeas, soaked overnight (12 hours)
1 tsp ground turmeric
500ml water
Sea salt flakes
- For the Pickled Red Chilli
1 red chilli, deseeded and sliced
A pinch of rock salt
1 tbsp apple cider vinegar
- For the Salsa Verde
2 garlic cloves
1 green chilli
A handful of spinach
A handful of fresh coriander
Sea salt flakes
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
- For the Potatoes & Spinach
150g cooked baby potatoes, sliced
1 sprig rosemary
Rapeseed oil (or olive oil)
Ground rock salt
Ground black pepper
120g spinach
Directions
- Cook the Chickpeas
Add the soaked chickpeas to a pot with the turmeric, water, and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for about 1 hour, or until tender. - Make the Pickled Chilli
In a small bowl, combine the sliced red chilli, rock salt, and apple cider vinegar. Mix well, cover, and place in the fridge while preparing the rest of the dish. - Make the Salsa Verde
Add the garlic, green chilli, spinach, coriander, and a pinch of salt to a mortar and pestle. Crush into a rough paste.
Transfer to a bowl and mix with the olive oil and apple cider vinegar. Season with salt and pepper to taste. - Cook the Potatoes & Spinach
Heat a frying pan with a little oil over medium heat. Add the sliced baby potatoes and rosemary, cooking until golden and crispy. Season with salt and black pepper.
Using the same pan, sauté the spinach until wilted. - Assemble
Spread the salsa verde onto the base of each bowl.
Add the sautéed spinach and spoon over the cooked chickpeas.
Arrange the crispy baby potatoes around the bowl and finish with the pickled red chilli.
Serve warm and enjoy.
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