Potato, chickpea and spinach stew

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves
• 500 g potatoes, waxy
• 200 g cocktail tomatoes
• 50 ml olive oil
• 250 g chickpeas from the can
• 1 pinch of cayenne pepper
• 150 g spinach, fresh or frozen
• ½ tsp coriander seeds
• ½ bunch parsley
• salt and pepper
• 1 liter vegetable broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegan

Peel and finely chop the onion and garlic cloves. Fry them in a pan with olive oil. Then add the peeled and diced potatoes to the pan. Fry briefly, then deglaze with the vegetable stock and simmer for 15 minutes. Now add the chickpeas, spinach and herbs (without the parsley) and simmer for another 15 minutes. Finally, halve the cherry tomatoes and add them along with the fresh, finely chopped parsley. Turn off the heat so that the last ingredients don’t overcook and stay fresh. Tip: If you like, you can add smoked tofu before the potatoes and fry it together with the onions and garlic.