Spinach chickpea potatoes

Ingredients

• Potatoes (raw)400g
• Chickpeas (drained)240g
• Spinach (raw)200g
• Lemon juice (raw)20ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)150ml

Method

1. Cut 400g potatoes into 1cm cubes. Heat 15ml olive oil in a deep skillet over medium heat. Add potatoes and 150ml recipe water, bring to a simmer, cover and reduce to medium-low for 15–20 minutes until a fork enters the centres easily. Stir halfway; add a little processing water if dry.
2. Add 240g chickpeas, 3g salt and 1g black pepper. Uncover and cook for 4–5 minutes until the beans steam throughout and excess liquid evaporates, folding gently.
3. Wash 200g spinach, remove tough stalk ends and cut into 3cm strips. Add a handful at a time to the skillet over medium-low heat, turning for 2–3 minutes until wilted.
4. Remove from the heat and stir in 20ml lemon juice. Divide onto plates while the spinach is still bright; if the pan is dry, add a spoonful of processing water before serving.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.