It’s day two of of my seven day dinner inspiration to help you get back into the routine of cooking for the family after the school holidays. Each day I’ve promised to bring you a recipe focusing on simplicity, taste and nutrition (of course!).

The second recipe is my version of Spicy Potatoes, Vegetable and Chickpea Hash, which is a common meal in the Mediterranean cuisines. It’s cheap, nutrient dense and a great way to boost your vegetable intake.

This is a one pot dish and will take you 10 mins to prepare and 20 to 30 mins to cook. Chickpeas provide protein and fibre, vegetables provide carbohydrates (and loads of vitamins and minerals) and olive oil provides the healthy fats. I’ve suggested vegetables here but really you can add any vegetables, just choose the ones you and your family love.

Spicy Potatoes, Vegetable and Chickpea Hash

¼ cup olive oil

4 medium potatoes, peeled and sliced thinly

1 red onion or 5 shallots

1 tbs of grated fresh ginger

1 tsp ground cumin

1 tsp ground coriander

½ tsp salt

1 can of organic chickpeas, drained and rinsed

1 zucchini, washed and diced

500 grams cauliflower, washed and chopped into bite sized pieces

2 cups of chopped greens (eg spinach, kale, parsley, coriander, bok choy)

4 eggs (optional, if you want to boost protein)

Heat half olive oil in large frying pan/skillet or wok over medium heat. Add the potatoes and onions and saute for a couple of minutes. Add ginger, spices, salt, zucchini and cauliflower, and stir occasionally. You may need to add more of the olive oil now to prevent sticking to pan. Cook for 10 to 15 minutes, stirring occasionally. Add chickpeas and chopped greens and cook for another 5 minutes. The dish is ready when potatoes are crisp and cooked. If you want to boost the protein add eggs now or fry eggs in separate pan.

SERVES 4 Gluten free|Vegetarian|Dairy free

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