Everyday dinners & traybakes · 2 servings

Chickpea & potato skillet

Name: Chickpea & potato skillet
Prep time: 20 min
Total time: 25 min
Yield: 2 servings
Ingredients: Baked potato, peeled, cooked weight — 400 g; Canned chickpeas, drained — 280 g; Red capsicum — 160 g; Baby spinach — 80 g; Olive oil — 16 g; Non-iodised table salt — 1 g

A practical skillet dinner using already cooked potato and chickpeas.

Analyse without saving

At a glance

Vegan · 20 minutes active preparation · 25 minutes total · meal

Method range: 1–4 servings.

Contains: No listed exclusion ingredients. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy: 1814 kJ
Protein: 16.8 g
Carbs: 56.9 g
Fat: 11.3 g

Iron: 4.8 mg
Calcium: 115.2 mg
Folate: 267.0 µg
Vitamin C: 239.2 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

See all vitamins, minerals & ingredient contributions ↓

Calculation limitations

Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Showing the last validated catalogue calculation while updated data is reviewed.

Ingredients

Make servings

Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.

Baked potato, peeled, cooked weight400 g
Canned chickpeas, drained280 g
Red capsicum160 g
Baby spinach80 g
Olive oil16 g
Non-iodised table salt1 g

Method

Cut the cooked potato into bite-sized pieces and dice the washed capsicum.
Warm the measured oil in a large pan. Cook the capsicum for about 5 minutes, stirring.
Add potato, chickpeas and the measured salt. Stir until thoroughly heated, then fold in the spinach until wilted.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

Explore what’s in your meal

Nutrition

Show amountsAU/NZ reference profile

Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.

Overview, per serving
Nutrient	Amount	Reference comparison
	1814 kJCooking estimate incomplete	—
	16.8 gCooking estimate incomplete	—
	11.3 gCooking estimate incomplete	—
	13.3 gCooking estimate incomplete	53%AI · reported contribution only
	56.9 gCooking estimate incomplete	—
	115 mgCooking estimate incomplete	12%RDI · reported contribution only
	3 µgCooking estimate incomplete	2%RDI · reported contribution only
	4.8 mgCooking estimate incomplete	27%RDI · reported contribution only
	0.00 µgCooking estimate incomplete	0%RDI · reported contribution only
	267 µgCooking estimate incomplete	67%RDI · reported contribution only
	239.2 mgCooking estimate incomplete	532%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed; not kitchen tested. Independently drafted and checked for ingredient/method consistency; not kitchen tested. Serving sizes are manual recipe portions, not personal requirements.

TraceMeal original recipes · Original TraceMeal text; nutrient data retain their source terms

Independently drafted for TraceMeal, September 2026. Editorially checked; not kitchen tested.

Calculation assumptions & recipe adaptations

Original TraceMeal instructions, developed for the September 2026 planning pilot. Editorial and food-mapping review only; not kitchen tested.

Quantities are edible grams in the stated ingredient condition. No extra salt or toppings are included. Missing nutrient values stay unreported. Further cooking losses are not quantified for the heated ingredients.

Baked potato, peeled, cooked weight: Weighed after cooking or draining. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Canned chickpeas, drained: Weighed after cooking or draining. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Red capsicum: Weighed edible quantity. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Baby spinach: Weighed edible quantity. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Olive oil: Weighed edible quantity. All measured oil is included in the estimate. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Non-iodised table salt: Weighed edible quantity.

AFCD attribution, data & methods

Food matches used for nutrition

Baked potato, peeled, cooked weight: Potato, pale skin, peeled, baked, no added fat
Canned chickpeas, drained: Chickpea, canned, drained
Red capsicum: Capsicum, red, fresh, raw
Baby spinach: Spinach, baby, fresh, raw
Olive oil: Oil, olive
Non-iodised table salt: Salt, table, non-iodised