White Wine Sardines With Chickpeas And Sliced Potatoes

1. 1

   Remove leaves from cauliflower stalk, wash and peel stalk, slice at an angle into thin ovals, chop once into half ovals.

2. 2

   Scrub baby potatoes, remove eyes, chop each in half, slice into thin chips.

3. 3

   Heat coconut oil in pan and add sliced cauliflower and potatoes.

4. 4

   Open can of chickpeas, drain, and rinse. Or use precooked chickpeas. Add to pan.

5. 5

   Open can of sardines and add entire contents (including olive oil) to pan.

6. 6

   Add white wine. Add 1/4 cup water.

7. 7

   Add salt or bouillon powder to taste.

8. 8

   Allow to simmer until mostly satisfied.

9. 9

   Add sliced yellow or orange bell peppers and simmer more until slightly softened.

10. 10

    Toss with finishing oil and serve, laying sardines atop vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.