Potato, chickpea & spinach stew

Easy, peasy, lemon squeezy.

Potato, chickpea & spinach stew

30 min, Serves 3-4
Vegan, Gluten free

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!



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
oil for frying

Prepare everything by chopping the shallot, garlic and chili; and dicing the potatoes into quarters

Take the spinach out of the freezer and let it thaw (you can of course use fresh spinach if you prefer)

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

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)

Toss in the potatoes and fry them for a minute or two as well

Now add everything except the coconut milk, add pour some water over everything so that it barely covers all the ingredients

Let simmer/boil slowly under a lid for 15-20min until the potatoes are ready

Add in the coconut milk and let simmer for a minute or two

Serve immediately with your choice of bread

Garnish with some freshly sliced chili or coriander leaves


A close-up of all that comforting goodness.