Chickpea, potato & spinach stew
3
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Peanut butter is a popular addition to stews in West Africa. Here, we’ve used it to bring depth and flavour to a hearty veggie dish
Ingredients
New potatoes, raw
300 g, scrubbed and halved
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely sliced
Root Ginger
1 inch slice(s), peeled and grated
Garlic
3 clove(s), crushed
Chilli, green or red
1 individual, deseeded and finely chopped - plus extra to garnish
Ground Cumin
2 teaspoon(s), level
Tinned Tomatoes
2 can(s), large, plum tomatoes
Crunchy Peanut Butter
50 g
Chickpeas, cooked
1 can(s), large, drained
Spinach
150 g, roughly chopped
Parsley, fresh
20 g, roughly chopped, to garnish
Instructions
1
Bring a pan of slightly salted water to the boil. Add the potatoes and simmer for 7 minutes, until partially cooked. Drain and set aside.
2
Meanwhile, place a large, deep frying pan over a medium heat and lightly mist with cooking spray. Fry the onion for 5 minutes, until starting to soften, then add the ginger, garlic and chilli, and cook for a further 2 minutes. Stir in the ground cumin and potatoes.
3
Add the tomatoes and break them up using a wooden spoon. Pour in 200ml water and bring to a simmer, then cover with a lid and cook gently for 30 minutes.
4
Remove the lid and stir in the peanut butter, chickpeas and spinach, and simmer for 5 minutes. Season to taste. Divide between 4 bowls, garnish with the parsley and serve.
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