This recipe is from one of my favorite chefs Debra Madison from her book In My Kitchen.

1 lb potatoes, cut in half or quartered (we used a variety of potatoes with different shapes, colors and textures)

2 tablespoons olive oil

2 pinches saffron

1 large onion, diced

2 large red pepper, diced

1 large yellow pepper, sliced

2 cloves garlic, smashed

1 teaspoon paprika, hot, sweet or smoked

Chopped parsley

½ cup sherry wine

1 ½ cups fresh tomato, diced

1 ½ cups garbanzo beans, save some liquid

1 bunch spinach (or kale) sliced

 

In a hot sauté pan add olive oil and saffron

Add the onions, garlic, potatoes and pepper

Sauté to coat with saffron and oil

Cover the pan and stir occasionally so the potatoes don’t stick

Add the sliced kale (if using)

As the potatoes begin to tenderize and cook, add the paprika, sherry, parsley and tomatoes

Add the garbanzo beans and cover

Simmer gently until the potatoes are tender

If the sauce is too thin remove the cover and reduce

Season the dish with salt and pepper

We added a shot of hot sauce if you like a bit more spice

 

The dish was even better for breakfast the next day with an egg over the top.