Potatoes · FIRST EDITION

Smoky potato & chickpea pan

Small potato cubes and chickpeas, browned in one pan with sweet peppers and smoky spice.

30 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

Give a familiar potato hash a different route: a short covered steam cooks the middle before the edges brown.

Here’s how.

1
Steam the potatoes
Put potatoes and measured water in a wide lidded pan. Bring to a simmer, cover and cook for 8–10 minutes until almost tender.
2
Dry the pan
Remove the lid and let remaining water evaporate. Add oil, onion and pepper. Cook for 5 minutes, stirring.
3
Brown the edges
Add chickpeas, paprika and salt. Cook for 8–10 minutes, turning every couple of minutes, until potatoes are tender and golden.
4
Finish the pan
Scatter with parsley and divide between plates. Loosen any browned bits gently with a wooden spoon.

Use a wide pan and small potato cubes; crowded or larger pieces take longer.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.