Feta vegetables with chickpeas and baked potatoes

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 2 tsp oil
• salt and pepper
• Paprika powder
• oregano
• 1 bell pepper(s)
• 1 onion(s)
• 1 garlic clove(s)
• 250 g broad beans, fresh or frozen
• 250 g mushrooms
• 2 tomatoes
• 1 can chickpeas
• 3 spring onions
• 150 g feta cheese
• salt and pepper
• Paprika powder
• chili flakes
• Thyme

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

simple, vegetarian and quick to prepare, ideal for using up leftovers

For the baked potatoes: Peel the potatoes and cut into approximately 1 cm thick slices. Toss the slices in a bowl with approximately 2-3 teaspoons of oil and seasoning until evenly distributed. Place the slices on baking paper and place in the oven at 180°C (top/bottom heat) for approximately 27-30 minutes. For the stir-fried vegetables: While the potatoes are in the oven, chop the vegetables. Fry everything in the order in which they were prepared, simply adding them one at a time: fry the garlic, onions, peppers, and beans. Add the tomatoes, mushrooms, and chickpeas. Then fry the spring onions briefly. Cut into pieces the feta cheese and stir in until completely melted. Season the vegetables generously with salt, pepper, paprika, a little thyme, and chili flakes, depending on your taste. My stir-fried vegetables are usually ready at about the same time as the potatoes. You can, of course, adapt/substitute the vegetables as you wish.