Chickpeas with potatoes

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Ingredients for Cooking Chickpeas with Potatoes

Potatoes (boiled) 400 500 grams
Vegetable oil 2 tablespoons
Chickpeas (cooked and drained) 100 grams
Garlic green 1 bunch
Fresh dill 1 bunch
Salt to taste
Ground black pepper to taste
Sweet paprika to taste

Main Ingredients: Potato, Garlic
Serving 4 servings

Inventory:

Frying pan, kitchen knife, cutting board, plate.

Cooking:

Step 1: chop the greens.

Wash the garlic, wipe with paper towels and cut into thin rings.
Do exactly the same with fresh dill.

Step 2: stew greens with chickpeas.

Heat vegetable oil in a pan, and then toss green garlic into it and fry, stirring, until tender.
When the garlic becomes softer, add the boiled chickpeas to it in advance. Leave the stew together for a few minutes, stirring occasionally.
At the end, add salt, pepper and paprika, mix and remove the chickpeas with green garlic from the heat. Add the dill.

Step 3: mix potatoes with chickpeas.

I boil the potatoes for this dish in their skins, then cool, peel and cut into thin slices.
I add the chickpeas just stewed with garlic to the potatoes and mix everything well.
Before serving, send potatoes with chickpeas to the oven on 7-10 minutesso that the dish warms up. Hot and serve it to the table, decorating with a sprig of fresh dill.

Step 4: serve chickpeas with potatoes.

On fasting days, I serve chickpeas and potatoes as a main course, since Turkish peas are very nutritious and appetizing in itself, especially in this combination. At other times, you can use this dish as a side dish, but keep in mind that then your lunch or dinner will turn out to be quite difficult, albeit very tasty.
Enjoy your meal!