A delightful African-inspired potato and spinach stir-fry, enhanced with chickpeas and aromatic spices, perfect for a quick and healthy meal.
Peel and cut the potatoes into chunks.
Cut the potatoes into even-sized pieces for uniform cooking.
Boil the potato chunks in a large saucepan with water for about 8 minutes until slightly tender.
Do not overcook the potatoes; they should hold their shape.
Drain the potatoes using a colander and set aside.
Shake the colander gently to remove excess water.
Heat olive oil in a large saucepan over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the potatoes, spinach, chickpeas, green pepper, onion, oregano, basil, cayenne pepper, and garlic to the pan.
Stir gently to coat all ingredients evenly with the oil and spices.
Cook while stirring occasionally until the potatoes are creamy and the vegetables are tender.
Taste and adjust seasoning as needed during cooking.
Serve the stir-fry warm in a serving dish.
Garnish with a sprinkle of fresh herbs for added color and flavor.
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