Italian Potatoes and Peppers with Chickpeas
- 33 mintotal time
- $2.22£1.22a serving
- 471462calories
- 1415 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp-edged potatoes fried with sweet peppers, garlic and oregano, tossed with chickpeas, tomatoes and basil.
Ingredients
Serves 4.
- 1.5 lb russet potatoes, scrubbed and cut into small chunks (no need to peel)
- 1 red onion, sliced
- 2 bell peppers, 1 red and 1 yellow, cut into strips
- 3 garlic cloves, thinly sliced
- 7 oz cherry tomatoes, halved
- 2 (15 oz) cans chickpeas, drained and rinsed
- ½ bunch basil, leaves torn
- 4 tbsp olive oil
- 1 tsp dried oregano
- salt, to taste
- black pepper, to taste
Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with a plate and microwave on high for 5–6 minutes, until just tender when pierced. Drain well.
- Meanwhile, heat 2 tablespoons of the olive oil in your largest frying pan on medium-high heat and cook the red onion and bell peppers for 5 minutes, stirring, until softened and lightly charred. Tip them onto a plate.
- Add the rest of the oil and the potatoes and fry for 6–7 minutes, turning only every couple of minutes, until golden and crisp in places. Return the onion and peppers to the pan, add the garlic and dried oregano and stir everything together for 30 seconds.
- Add the cherry tomatoes and chickpeas with 3 tablespoons of water and cook for 2 minutes, until the tomatoes just soften and everything is hot. Season with salt and black pepper.
- Tear over the basil and serve straight from the pan.
Leftovers: Keeps in the fridge for 2 days; reheat in a frying pan until piping hot.
Ingredients
Serves 4.
- 700 g white potatoes, scrubbed and cut into small chunks (no need to peel)
- 1 red onion, sliced
- 2 peppers (red, yellow or green), 1 red and 1 yellow, cut into strips
- 3 garlic cloves, thinly sliced
- 200 g cherry tomatoes, halved
- 2 × 400 g tins chickpeas, drained and rinsed
- ½ basil (pack), leaves torn
- 4 tbsp olive oil
- 1 tsp dried oregano
- salt, to taste
- black pepper, to taste
Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with a plate and microwave on high for 5–6 minutes, until just tender when pierced. Drain well.
- Meanwhile, heat 2 tablespoons of the olive oil in your largest frying pan on medium-high heat and cook the red onion and peppers for 5 minutes, stirring, until softened and lightly charred. Tip them onto a plate.
- Add the rest of the oil and the potatoes and fry for 6–7 minutes, turning only every couple of minutes, until golden and crisp in places. Return the onion and peppers to the pan, add the garlic and dried oregano and stir everything together for 30 seconds.
- Add the cherry tomatoes and chickpeas with 3 tablespoons of water and cook for 2 minutes, until the tomatoes just soften and everything is hot. Season with salt and black pepper.
- Tear over the basil and serve straight from the pan.
Leftovers: Keeps in the fridge for 2 days; reheat in a frying pan until piping hot.
Nutrition per serving
| Calories | 471 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 69 g |
| Fat | 18 g |
| Fiber | 15 g |
| Sodium | 313 mg |
| Calories | 462 |
|---|---|
| Protein | 15 g |
| Carbohydrate | 64 g |
| Fat | 18 g |
| Fibre | 15 g |
| Sodium | 9 mg |
Worked out from the ingredients, 462 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.22 a serving in the US (range $1.70–$2.94) and £1.22 in the UK (range £0.93–£1.61). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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