A simple, comforting supper with just a few ingredients, this dish was inspired by a freshly dug batch of Red Gold potatoes from the garden. Nutty-tasting yellow-fleshed Red Golds are delicious, but of course not required, in this recipe—any baby potato will do! The potatoes get boiled first, then crushed and sautéed with the other ingredients for a delicious crispy finish. I also love that this recipe showcases another tasty way to use chickpeas as a protein: in a rustic “hash.” Sautéing the chickpeas until golden, as I mentioned in the introduction, is the trick to giving them extra flavor. It even works with drained canned chickpeas. Choose your favorite tender greens for this, and be generous with the garlic, too.
— Susie Middleton
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