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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g 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
  • 300 g spinach
  • 1 handful of parsley chopped

Method
 

  1. 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.
  2. Meanwhile, slice the onion and chop the garlic.
  3. 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.
  4. 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.
  5. Serve warm.