Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
New Potato, Pepper & Courgette Pan-Fry
This seasonal dish is inspired by briam, a Greek bake packed full of the Med's finest vegetables. We’ve made our version with nutty new potatoes, tender courgettes, chickpeas and sweet peppers. They're simmered in a rich tomato passata spiked with a hot pinch of cayenne. We’ve sped things up as well, cooking it in one pan on the hob. A sunshine-filled veggie meal that saves on washing up.
Ingredients
- 500g new potatoes
- 1 onion
- 2 courgettes
- 1 red pepper
- 1 green pepper
- 4 garlic cloves
- 400g tin of chickpeas
- A pinch of cayenne pepper
- 690ml tomato passata
- 1 lemon
- A handful of oregano
- 100g baby leaf spinach
Prep: 20 | Cook: 30 mins
Method
1. Scrub the potatoes and dice them into 2 cm-thick chunks. Warm 2 tbsp olive oil in a large frying pan or wok, then add the potatoes. Keep the heat set to medium-low and fry the potatoes, stirring every so often, for 10-12 mins till the potatoes are lightly browned.
2. While the potatoes fry, peel and finely slice the onion. Trim the courgettes, halve them lengthways then slice them into 1 cm-thick half-moons. Halve the peppers, scoop out the seeds and white pith, and slice the peppers into long strips. Peel and finely chop the garlic cloves.
3. Stir the veg and garlic into the pan with the potatoes. Add 1 tbsp more olive oil and season with a pinch of salt and pepper. Pop on a lid and cook for another 10 mins, stirring every so often, till the veg are tender and have picked up a little colour. Drain and rinse the chickpeas.
4. Add a pinch of cayenne pepper to the pan (it’s hot, so use as much or as little as you prefer) and pour in the tomato passata. Tumble in the chickpeas. Put the lid back on the pan, turn the heat up a little and bring to the boil. Once it is boiling, turn the heat down a little and simmer for 8-10 mins, stirring every so often.
5. Halve the lemon and squeeze the juice from one half into a small bowl. Pick the oregano leaves off their sprigs then roughly chop the leaves. Add the leaves to the bowl. Add 1 tbsp olive oil and a pinch of salt and pepper. Whisk to make a dressing.
6. When the veg are tender, stir through the baby leaf spinach to wilt it. Taste and add a pinch more salt, pepper or sugar, if you think it needs it.
7. Spoon the pan-fry onto warm plates. Drizzle over the lemony dressing and serve.
You'll need to log in to leave a rating & comment