for 4 people

Potatoes

800 g	baby potatoes, cut in half
	salted water, boiling

Pan

1 tbsp	olive oil
1	garlic clove, squeezed
3 tbsp	tomato puree
1 tbsp	sweet paprika
2 dl	single cream for sauces
2 dl	water
1 tin	chickpeas (approx. 400 g), rinsed, drained
100 g	baby spinach
50 g	silverskin onions, drained
4 sprig	oregano, leaves torn off
¾ tsp	salt
40 g	sunflower seeds, roasted

How it's done

Potatoes

Cook the potatoes in salted water for approx. 15 mins. until just soft, drain and set aside.

Pan

Heat the oil in a wide pan. Add the garlic, tomato puree and paprika, sauté for approx. 2 mins. Pour in the single cream and all the other ingredients up to and including the silverskin onions, bring to the boil. Reduce the heat, simmer for approx. 5 mins., stirring occasionally. Add the reserved potatoes and oregano, heat gently, season with salt, plate up. Sprinkle with sunflower seeds.

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