Photo of Chickpea, potato & spinach stew by WW

Chickpea, potato & spinach stew

Points® value
Total Time
50 min
10 min
40 min
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


New potatoes, raw

300 g, scrubbed and halved

Calorie controlled cooking spray

4 spray(s)


1 large, finely sliced

Root Ginger

1 inch slice(s), peeled and grated


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


150 g, roughly chopped

Parsley, fresh

20 g, roughly chopped, to garnish


  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.


Try the stew as a delicious filling for 4 x 150g baked sweet potatoes.