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Paprika potato with wilted spinach, chickpeas and chorizo

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 4 medium pontiac potatoes, cut into 2cm pieces
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sweet paprika
  • 3 chorizo sausages, thickly sliced
  • 400g tin chickpeas, rinsed, drained
  • 1 bunch English spinach, ends trimmed, washed
  • 2 tablespoons lemon juice
  • Aioli, to serve


  • 1
    Preheat oven to 200C. Place the potato on a large oven tray. Drizzle with half the oil and sprinkle with paprika. Season with salt and pepper and gently toss until coated in spice mixture. Roast in preheated oven, turning occasionally, for 20 minutes or until golden brown and crisp.
  • 2
    Meanwhile, heat a large frying pan over medium-high heat. Add half the chorizo and cook for 1-2 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining chorizo. Return the chorizo to the pan and add the chickpeas and toss to coat. Add the spinach and drizzle with lemon juice and remaining oil. Cook, tossing the pan, for 2-3 minutes or until spinach almost wilts. Remove from heat.
  • 3
    Spoon the spinach mixture among serving plates and top with potato. Dollop with aïoli and serve immediately.

Source: taste.com.au


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