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Vegan Herbed Chickpea & New Potato Skillet

Vegan Herbed Chickpea & New Potato Skillet (Spring Dinner Recipe)

Crispy new potatoes, herby chickpeas, a touch of smoked paprika, and creamy avocado on top — this skillet feels like sunshine on your plate. It looks fancy, but you’ll actually have it on the table faster than you can text “what’s for dinner?
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 3
Course: Breakfast, DINNER
Cuisine: American
Calories: 532
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g new potatoes peeled & diced
  • 2 tbsp olive oil divided
  • 3 garlic cloves puréed or finely minced
  • 1 red pepper diced
  • 1 red onion diced
  • 100 g chestnut mushrooms sliced
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 400 g chickpeas drained (one tin)
  • 1 avocado peeled & sliced
  • 100 g fresh spinach
  • A handful fresh parsley chopped
  • Pinch of dried chilli flakes
  • Salt & black pepper to taste

Equipment

  • Large ovenproof skillet (10–12 inches) or a frying pan + oven tray
  • Saucepan (for parboiling potatoes)
  • Wooden spoon / spatula
  • Sharp knife & chopping board
  • Measuring spoons
  • Oven preheated to 200°C / 400°F (or air fryer for chickpeas)
  • FYI: I use a cast-iron skillet because it crisps the potatoes beautifully and goes straight into the oven. If you don’t have one, a heavy nonstick skillet works fine.

Method
 

  1. Parboil the potatoes
  2. Add diced potatoes to a pan of salted water and bring to a boil. Boil for 10–12 minutes, then drain. I parboil to get them soft inside before roasting. That way I roast to crisp perfection without waiting forever.
  3. Roast the potatoes
  4. Transfer the drained potatoes to an oven tray or your skillet. Drizzle 1 tbsp olive oil and toss. Roast at 200°C / 400°F for 20–25 minutes until crisp and golden. Flip halfway for even browning.
  5. Sauté the veggies & spices
  6. While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add the puréed garlic, diced red pepper, red onion, and mushrooms. Sprinkle in onion powder, cumin, and smoked paprika. Sauté for 3–4 minutes until the veggies soften and smell amazing.
  7. Add potatoes & chickpeas
  8. Toss the roasted potatoes and chickpeas into the skillet with the sautéed veggies. Sauté for another 3–4 minutes so the chickpeas pick up the spices and get a little toasty.
  9. Wilt the greens & finish
  10. Stir in the spinach and cook 2–3 minutes until it wilts. Season with salt, black pepper, and a pinch of chilli flakes. Remove from heat and top with sliced avocado and fresh parsley.
  11. Serve
  12. Divide into 3 plates, sprinkle extra chilli flakes or parsley, and dig in. This skillet looks great family-style, too — pop it on the table and let everyone help themselves.

Notes

Nutrition Info (per serving)

  • Calories: ~532 kcal
  • Carbohydrates: ~71 g
  • Protein: ~17 g
  • Fat: ~23 g (Saturated ~3.1 g)
  • Fiber: ~17 g
  • Sodium: ~400 mg (varies with added salt)
Note: These numbers match the recipe yield and will shift slightly if you change oil amount or add extras. If you want fewer calories, reduce the olive oil by 1 tbsp or swap avocado slices for a lighter topping.