Chick pea & potato mash

This is a great meal for those who just want something quick, nutritious and delicious. You can serve it alone, or barbecue some chicken to have with it if you want to satisfy the meat-eater in your crew. This recipe serves two.

Ingredients:

• 10 oz potatoes – two average-sized potatoes, chopped. Peeled or not, your choice.
• 3 tbsp butter
• 1.5 cups cooked or tinned chick-peas, drained
• 1 tbsp crushed garlic, or powdered garlic to taste if fresh is not on board
• 3 cups chopped greens such as spinach, chard or kale
• Salt and pepper to taste
• Sour cream and chopped green onions for topping, or maybe hot sauce
• Optional pumpkin or sunflower seeds that can be added when browning the chickpeas.

Directions:

Boil potatoes in salted water, with about 2 tsp salt, until tender, then drain.

In a frying pan, melt 2 tbsp of the butter and sauté the chickpeas until golden brown all over, stirring frequently. Add garlic and continue to sauté for about 30 seconds; then add the chopped greens and cook until the greens are wilted. This will be take a bit longer for kale than for spinach.

Move the peas and greens to one side and put the remaining butter in the pan. Let it melt and then add the potatoes. Press them down with a fork or spatula to partially mash them, but don’t totally mash them.

Stir in the greens and peas, then increase the heat a little to brown the potatoes on the bottom. Add some salt and pepper, flip over the mixture and brown the other side.

Serve hot with sour cream and green onions to top, or hot sauce if you feel like something spicier.

I also like it with a big blob of butter on top if we don’t have sour cream on board. Ketchup lovers will also enjoy that as an optional topping.