THE HEARTY ONE-POT
(ENOUGH FOR FOUR PORTIONS) INGREDIENTS
1 tbsp olive oil • 1 onion, diced • 2 garlic cloves, grated • 1 tbsp tomato puree • 2 tins of plum tomatoes • 1 red pepper, sliced • 1 tsp dried oregano • 1 tsp dried basil • ½ tsp salt • 400g tin of chickpeas, rinsed • 300g cooked prawns • handful of spinach
For the garlic potatoes: 500g new potatoes, quartered • 1 tbsp olive oil • 1 garlic clove, finely chopped • salt and black pepper
METHOD
1. Preheat the oven to 220°C. First, prepare the potatoes. Place them in a pan of boiling water and parboil for 7-8 mins. Drain, transfer to a roasting tray, then toss them with the olive oil, garlic and a little salt and pepper. Roast for 20 mins until crisp and golden.
2. Meanwhile, heat the oil in a large frying pan, then sweat the onion and garlic on a low heat, stirring, until almost translucent. Add the tomato puree and the tinned tomatoes, breaking them up with a wooden spoon, then the red pepper, dried herbs and salt. Mix well, then simmer for about 15 mins, stirring from time to time.
3. Once thickened, stir in the chickpeas and prawns and heat for 3-5 mins. Add the spinach and cook for a further 1-2 mins, until wilted. Serve with the garlic potatoes. If you have any fresh basil going spare, scatter some leaves on top, but it’ll be just as delish without.