Grilled Chickpeas with New Potatoes and Greens

Ingredients

• New potatoes 500g
• Chickpeas, drained and rinsed 2 x 400g cans
• Olive oil 4 tbsp
• Garlic, finely chopped 2 cloves
• Lemon, zested and juiced 1
• Fresh parsley, chopped 50g
• Baby spinach or other seasonal greens (e.g., samphire, kale) 150g
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/gas mark 6) or prepare your grill for medium-high heat.
2. Boil the new potatoes in salted water for 15-20 minutes, or until tender when pierced with a fork. Drain well.
3. While the potatoes are boiling, pat the drained chickpeas very dry with kitchen paper. Toss the chickpeas with 2 tbsp of olive oil, the chopped garlic, half the lemon zest, salt, and pepper. Spread them on a baking tray or directly onto the grill pan.
4. Roast the chickpeas in the oven for 20-25 minutes, or grill for 10-15 minutes, turning occasionally, until they are slightly crispy and golden. Keep an eye on them to prevent burning.
5. In a large bowl, combine the drained new potatoes with 1 tbsp olive oil, the juice of the lemon, the remaining lemon zest, chopped parsley, salt, and pepper. Toss gently.
6. Add the greens to the warm bowl with the potatoes. The residual heat should be enough to wilt them slightly. If not, you can briefly steam or sauté them for 1-2 minutes.
7. Gently fold the grilled chickpeas into the potato and greens mixture.
8. Serve immediately.