White Wine Sardines With Chickpeas And Sliced Potatoes

• 1 can of sardines in olive oil
• 1 tablespoon unrefined coconut oil
• 2 handfuls yellow baby potatoes
• 1 cauliflower stalk
• 1/4 cup white wine
• 1/4 yellow or orange bell pepper, sliced
• 1 dash salt or bouillon powder
• 1 dash finishing oil, such as walnut or olive oil
• 1 can chickpeas, or precooked chickpeas

1. Remove leaves from cauliflower stalk, wash and peel stalk, slice at an angle into thin ovals, chop once into half ovals.
2. Scrub baby potatoes, remove eyes, chop each in half, slice into thin chips.
3. Heat coconut oil in pan and add sliced cauliflower and potatoes.
4. Open can of chickpeas, drain, and rinse. Or use precooked chickpeas. Add to pan.
5. Open can of sardines and add entire contents (including olive oil) to pan.
6. Add white wine. Add 1/4 cup water.
7. Add salt or bouillon powder to taste.
8. Allow to simmer until mostly satisfied.
9. Add sliced yellow or orange bell peppers and simmer more until slightly softened.
10. Toss with finishing oil and serve, laying sardines atop vegetables.

sardines, unrefined coconut oil, potatoes, cauliflower, white wine, orange bell pepper, salt, finishing oil, chickpeas

Taken from food52.com/recipes/78085-white-wine-sardines-with-chickpeas-and-sliced-potatoes (may not work)