Name: Spiced potato stew with spinach and chickpeas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 750g organic baby potatoes; 1 bay leaf; 1 red onion; 2 clove of garlic; 1 Tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; Salt and pepper; 1 tin plum tomatoes; 1 vegetable stock pot; 1 tin chickpeas; 300g spinach; 1 handful of parsley, chopped

Spiced potato stew with spinach and chickpeas

18 Jan 2021

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Spiced potato stew with spinach and chickpeas

Background

I have recently discovered stock pots, which can add subtle flavours to stews and soups. I particularly like the smoked chilli & tomato one, but this time I used the paprika & 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

750g organic baby potatoes
1 bay leaf
1 red onion
2 clove of garlic
1 Tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper
1 tin plum tomatoes
1 vegetable stock pot
1 tin chickpeas
300g spinach
1 handful of parsley, chopped

Instructions

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.

https://cooktogether.com/recipe-items/spiced-potato-stew-with-spinach-and-chickpeas/

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