adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Paprika potato with wilted spinach, chickpeas and chorizo
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate chorizo salad with standout roast potatoes.
Ingredients:
  • 4 medium pontiac potatoes, cut into 2cm pieces
  • 5.00 gm sweet paprika
  • 3 chorizo sausages, thickly sliced
  • 400g tin chickpeas, rinsed, drained
  • 1 bunch English spinach, ends trimmed, washed
  • 42.00 gm lemon juice
  • Aioli, to serve
Instructions:
  • Preheat your oven to 200C. Place the potato on a large oven tray, drizzle with half the oil, sprinkle with paprika, season with salt and pepper, and gently toss until coated. Roast in the preheated oven for about 20 minutes, turning occasionally, until golden brown and crisp.
  • Heat a large frying pan over medium-high heat. Cook half of the chorizo until golden brown on both sides, then transfer to a plate. Cook the remaining chorizo the same way. Return all the chorizo to the pan, add the chickpeas, and coat them. Add the spinach, lemon juice, and remaining oil. Cook while tossing for 2-3 minutes, until the spinach almost wilts. Remove from heat.
  • Divide the spinach mixture onto plates and top with potato. Drizzle with aioli and enjoy right away.

Similar Recipes