Potato, chickpea & spinach stew

Serves 3-4  |  30min  |  Easy

Comfort food is the best. It's uncomplicated, easy, and, well, comforting. So without making this text any more complex than it needs to be, here's our recipe for a perfectly simple, perfectly easy to make, and wonderfully tasty potato, chickpea and spinach stew!

No bullshit this time, just a simple, easy recipe. Hope you enjoy it!


 Easy, peasy, lemon squeezy.

Easy, peasy, lemon squeezy.

 A close-up of all that comforting goodness.

A close-up of all that comforting goodness.

  • 6-8 potatoes

  • 1 can of chickpeas (drained weight 200g)

  • 1 can of coconut milk (4 dl)

  • 1 shallot

  • 1 clove of garlic

  • 1/2 a red chili

  • 50 g frozen spinach

  • 1 tsp garam masala

  • salt

  • oil for frying

  1. Prepare everything by chopping the shallot, garlic and chili; and dicing the potatoes into quarters
  2. Take the spinach out of the freezer and let it thaw (you can of course use fresh spinach if you prefer)
  3. Grab a big saucepan and start by frying the chili and garam masala spices in a bit of oil, then quickly add the shallot and garlic
  4. Let everything fry for a minute or so so you get all the flavours out of the garam masala and chili (you could also add a bit of fresh ginger here if you want)
  5. Toss in the potatoes and fry them for a minute or two as well
  6. Now add everything except the coconut milk, add pour some water over everything so that it barely covers all the ingredients
  7. Let simmer/boil slowly under a lid for 15-20min until the potatoes are ready
  8. Add in the coconut milk and let simmer for a minute or two
  9. Serve immediately with your choice of bread
  10. Garnish with some freshly sliced chili or coriander leaves
  11. Enjoy!