Spiced potato stew with spinach and chickpeas
I have recently discovered stock pots, which can add subtle flavours to stews and soups. I particularly like the smoked chilli and tomato one, but this time I used the paprika and sundried tomato version to make this spiced potato stew with spinach and chickpeas. The dish is perfect in a vegan diet or on meat-free days.
Ingredients
Method
- Put the potatoes and bay leaf in a pan of slightly salted water and bring to the boil. Simmer for 10-15 minutes, until tender, then drain and keep warm. Discard the bay leaf.
- Meanwhile, slice the onion and chop the garlic.
- Heat the oil in a large pan and gently sauté the onion and garlic for about 8 minutes. Stir in the spices, then add the tomatoes, breaking it up with a wooden spoon. Add the stock pot and couple of tins of water. Cook for 10 minutes until you get a thick sauce.
- Add the drained chickpeas and spinach. Put the lid on and cook for 3 minutes or so until the spinach has wilted. Taste and adjust the seasoning. Carefully fold in the potatoes, warm through then scatter the chopped parsley on top.
- Serve warm.