Thursday, February 15, 2018

Waterless Chickpeas with Russet Potato Skins, Sweet Potato (No Added Fat)

My daughter was feeling a little bit sick yesterday so is eating just a little. She wanted mashed potatoes and didn't want the skins, so I had Russet potato skins with a bit of potato on them, and had the idea of making some sort of dish for my wife and me that incorporated the potato skins. I also had made sweet potato while pressure steaming the potato (for 20 minutes in my Instant Pot pressure cooker).

I made a waterless dish; I didn't plan ahead to have beans ready, so used the one can of chickpeas I had on hand. I put into a large Saladmaster stock pan these ingredients in this order: onion, garlic, potato skins, chickpeas, and frozen spinach. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.


Ideas for the future


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