Warm Potato Salad Recipe

Ingredients

• Red potato

  raw, with skin

  100g

• Chickpeas

  raw

  ¼ cup or 50g

• Red bell pepper

  raw

  ¼ cup, chopped or 37g

• Onion

  raw

  1 tbsp chopped or 10g

• White mushrooms

  raw

  2 medium or 36g

• Spinach

  raw

  100g

• Organic Olive Oil Cooking Spray

  Pam

  100g

• Rosemary

  ½ tsp or 0.3g

• Basil

  1 tbsp, chopped or 3g

• Cumin seed

  ¼ tsp, ground or 0.8g

• Paprika

  ¼ tsp or 0.5g

• Cayenne pepper

  1 pinch or 0.4g

• Red bell pepper

  cooked, boiled, drained, unsalted

  100g

Directions

1. Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid.
2. Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.
3. The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.
4. Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.
5. Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
6. Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!
7. (source: https://www.veganrunnereats.com/892/warm-potato-salad-recipe/)