Warm Spiced Potato and Chickpea Salad
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 | COOKING TIME |
| 30 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Washed potato | 300 gr | 600 gr |
| Chickpeas | 200 gr | 400 gr |
| Red onion | 1/2 | 1 |
| Tomato | 2 | 4 |
| Garlic | 2 | 4 |
| Herb mix (turmeric, smoked paprika, cumin, chilli flakes, oregano) | 1.5 tbsp | 3 tbsp |
| Broccoli | 150 gr | 300 gr |
| *Vinegar (sherry, red wine, balsamic, natural) | 2 tbsp | 4 tbsp |
| *Olive Oil | ½ cup | 1 cup |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 Grams | |
| Energy | 257Kj |
| Protein | 3.3g |
| Fat, Total | 0.5g |
| – Saturated | 0.1g |
| Carbohydrates | 8.5g |
| – Sugars | 1.9g |
| Sodium | 25g |
| Allergens | None |
TOOLS: 2 Saucepans, strainer, mixing bowl, kitchen machine
METHOD
1
PREP & COOK
Cube potatoes in 2cm pieces ● place potatoes in saucepan and cover with cold water & salt ● bring to the boil, then simmer and cook for around 20 minutes (or until potatoes can be pierced through with a knife)
2
PREP & DRAIN
Slice onion into half rings ● remove seeds from one (2) of the tomatoes and slice into strips and set aside ● drain and rinse chickpeas ● add chickpeas to the boiling potatoes for the last 5 minutes ● strain potatoes and chickpeas
3
BLEND
Roughly chop tomato and place in blender ● add herb mix & vinegar ● start blender and slowly add the olive oil ● blend into a thin dressing ● season to taste with salt & pepper
4
COOK
Boil water in a saucepan with a pinch of salt ● cut broccoli in small florets ● cook the broccoli for 3-4 minutes ● drain broccoli
5
MIX & SERVE
Place potatoes, chickpeas & broccoli in a big bowl ● add ¾ of the dressing and coat the salad well ● add set aside onion and tomato ● season with salt & pepper and remaining dressing if desired ● serve in a bowl
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.