• Karis Anderson


I literally lived on this meal for like a whole month when I became vegan lol, It's so so simple and chickpeas are so cheap you cant go wrong. It's a staple recipe but there's so much room to play about with it so do your thing!! This recipe is using potatoes but it also tastes great with dumpling spinners instead xx


1/2 cans chickpeas

1 bag baby spiach

1 large potato



hot curry powder (optional)

coriander (fresh or dry)


1 onion

3 cloves garlic




Heat a little oil in a deep frying pan/ wok

Fill kettle and boil

while both are heating up, finely chop garlic and onion and set in pan to fry

once cooked through for a few minutes, drain chickpeas and add to pan

stir into the onions & garlic, and add a couple of tea spoons of each seasoning to taste liking. Only 1 tsp of salt & pepper.

fill with the boiling water to about 1 cm above the chickpeas

Turn down heat and cover to simmer

peel potato, wash and chip into bite size chunks

add to the pan

add small bunch of coriander leaves, and juice of a whole lemon

cover and leave for at least 25 mins

keep checking and stirring and add more seasoning if it needs it

Once sauce thickens up, add the whole pack of spinach and stir in until it's wilted

cover for a further 10 minutes or until the potatoes are cooked through and sauce is thick enough.

Enjoy with some brown basmati rice or quinoa and salad!

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