John Myers
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Potato, Chickpea and Carrot Pan
The perfect potato, chickpea and carrot pan recipe with a picture and simple step-by-step instructions.
ingredients
- 1 kilogram Potatoes
- 5 size Carrots organic
- 1 Can Chickpeas drained
- 2 small Onions
- 1 chopped up Clove of garlic
- 2 Pinches Salt
- 1 pinch Black pepper
- 1 pinch Herbs of privilege
- 1 pinch Rapeseed oil
Let’s start with the preparations
- Peel the potatoes and carrots and cut them into small pieces. Drain the chickpeas and rinse with water in a colander. Wash the potatoes too.
It goes on like this
- Start with raw potato pieces and fry them in a rather low temperature in a high pan in a little rapeseed oil and a pinch of salt until they are almost completely but also slightly brown. Then add the rest in this order as above: – Carrots – Onions & garlic – Chickpeas – Provincial herbs – Salt and pepper Cook everything until the carrots are al dente, so that they still have a bit of bite and the vitamins are retained. Tip: Tzatziki tastes delicious with it. You can also leave this pan dish as a vegan variant. *Good Appetite*
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