Spanish-style stir fry
500g new potatoes2-3 tbsp olive oil200g chorizo, sliced1 onion, finely chopped4 cloves garlic, chopped410g can chickpeas, drained and rinsed250g sliverbeet, sliced with tough stems removed340g tomato
- Heat the oven to 200 degC. Boil the potatoes in salted water for 10 to 12 minutes until tender. Drain and put in a roasting dish. Crush slightly with a fork and drizzle with olive oil. Roast for 10 minutes until crisp.
- In a wok or frying pan, fry the chorizo for 3 to 4 minutes. Drain off half the oil, add the onion and garlic and fry for 3 minutes. Then add the chickpeas and fry for another 3 minutes.
- Blanch the silverbeet in boiling water for 10 seconds. Drain and add to the wok with the pasta sauce and heat for 2 minutes.
- Season and serve with the potatoes.