Ingredients

The following ingredients have 4 Servings
  • 1 lb potatoes (diced in small cubes)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • salt & pepper (to taste)
  • 3 cloves garlic (peeled and diced)
  • 1 bell pepper (diced)
  • 1/2 red onion (diced)
  • 1 15-ounce can chickpeas (drained and rinsed)
  • 2 handfuls baby spinach
  • jalapeno, cilantro and/or avocado (for topping)

Instruction

  • Bring a large pot of water to a boil. Carefully add diced potatoes to the water and cook for 5 minutes. Drain potatoes and set aside. 
  • Heat olive oil in a cast iron skillet over medium high heat. Reduce heat to medium and add potatoes to the skillet. Toss potatoes with garlic powder, cumin, paprika, salt & pepper. Spread the potatoes evenly in the skillet and do not touch them for 5-7 minutes. 
  • Give the potatoes a toss - they should be slightly browned - and spread them evenly in the skillet again. Do not touch them for another 5 minutes. 
  • Add the garlic, bell pepper and onion to the skillet, tossing regularly. 
  • Add the chickpeas and spinach and cook until chickpeas are heated through and spinach is wilted. Taste and adjust seasonings as needed. 
  • When you are ready to serve, top with jalapeno, cilantro and avocado. Serve with salsa on the side.