Chickpea, potato & spinach stew
New potatoes, raw
300 g, scrubbed and halved
Calorie controlled cooking spray
1 large, finely sliced
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
2 teaspoons, level
2 can(s), large, plum tomatoes
Crunchy Peanut Butter
1 can(s), large, drained
150 g, roughly chopped
20 g, roughly chopped, to garnish
- 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.
- 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.
- 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.
- 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.