- 1 tbsp + 100 ml olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 small fresh red chilli (finely chopped)
- 1 can chopped tomatoes
- 1/2 tsp sugar
- 1/2 tsp sea salt
- 1 1/2 tsp smoked paprika powder
- 2 tbsp white or red wine vinegar
- 500g potatoes, peeled and chopped to 1-2cm irregular cubes
- 2 tsp baking soda
- 1/2 tsp flaky sea salt
- 100ml vegetable oil
- 1 can chickpeas
- 1 can sweet corn
- 200g frozen pureed spinach
- 100 ml veggie broth
- to taste salt, pepper
- 1/2 tsp nutmeg
To Make the Tomato Sauce:
1. Place a medium saucepan over a medium/low heat. Add 1 tbsp olive oil.
2. Add half of the diced onion and sauté for a few minutes until soft before adding 1 clove minced garlic and the chili. Sauté for another few minutes until the onions begin to brown.
3. Add the tomatoes, sugar, salt and paprika. Bring to boil and then reduce heat to a simmer. Allow to simmer uncovered for around 10-15 minutes, stirring regularly to ensure it isn’t sticking to the bottom of the pan and burning.
4. It should be thick and chunky when ready. If you’d like a less chunky texture, use a potato masher to reduce the size of the tomato chunks before adding the vinegar and stirring.
To Make the Potatoes:
1. Bring a medium pot of water (about 1.5L). Once boiling, add the baking soda.
2. Add the potatoes and wait for the water to come back up to boil before setting a timer for 5 minutes.
3. Once boiled, drain the potatoes and spread them out on a baking sheet. Sprinkle with the salt and, using a spatula, flip the potatoes around to slightly roughen up the outside.
4. Heat a large frying pan over a medium/high heat and add the 100 ml oil. Once hot, add the potatoes and fry, turning regularly, until they’re gently browned all over (7-10 minutes). Once cooked and browned, remove the potatoes and lay them on a few layers of kitchen towel to absorb the excess oil.
To Make the chickpeas in spinach sauce:
1. Place a medium saucepan over a medium/low heat. Add the pureed spinach, minced garlic, veggie broth and nutmeg and bring to a boil.
2. Once the frozen spinach melted, it will come together as a nice smooth cream. If you find it too thick you can add more broth.
3. Add corn and chickpea and season with salt and pepper according to your taste. Once the chickpea softens you can remove it from heat.
Serve warm, tomato sauce over potato with spinach-chickpea on the side.
Also by Imola: Greek Style GF Vegan Moussaka With Lentils
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Photo: Imola Toth