Spanish chickpeas with crushed potatoes and seasonal greens

Ingredients list:

Instructions:

Method (microwave) 

1. Pour the tinned tomatoes into a large bowl. Add the tomato puree and the spices along with a little water. Heat on high for 2 minutes. 
2. Trimmed the seasonal greens, shred and rinse under running water – sometimes they hide some mud! Drain and rinse the chickpeas.  
3. Add half the shredded greens to the bowl and the chickpeas to the bowl and heat on high for 5 minutes. Remove the bowl from the microwave, season with salt and pepper to taste and cover with a plate. Leave to rest. 
4. Drain and rinse the tinned potatoes. Place in another large bowl with a little water and microwave on high for a couple of minutes until hot. Add the remaining greens to another bowl with a little water and microwave on high for 2 minutes until just cooked and wilted. 
5. Crush the hot potatoes in the bowl with a fork – add a little extra virgin olive oil if you have it. Season with a little black pepper. 
6. Spoon the potato into four bowls. Ladle the chickpea stew on top with the wilted greens on the side. Eat whilst piping hot. 

Method (pan) 

1. Pour the tinned tomatoes into a medium pan and add the tomato puree and spices. Simmer for 5 minutes. 
2. Prepare the greens and chickpeas as above then add to the pan. Bring to the boil then reduce the heat to a gentle simmer for 5 minutes or until the greens are soft and wilted. Turn off the heat and season with salt and pepper.  
3. Reheat the potatoes in another pan. You can add the greens in here to wilt or steam them separately. 
4. Serve as above. 

Notes

• Bags of greens can be found all year round, are cheap to buy and packed full of seasonal green goodness.
• Spicy Spanish smoked paprika is good for this dish if you can find it.
• Use fresh potatoes instead of tinned if you prefer.
• A dollop of unsweetened soya yoghurt finishes this dish off beautifully.
• This recipe can also be made in a pan instead of the microwave.

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