Budget Chickpea & Potato Stew
A cheap vegan dinner built from tins and potatoes: a warming chickpea and potato stew that feeds four for the price of a coffee, with kale stirred through at the end.
35 min
410 cal
4 servings
Ingredients
- 2 cans chickpeas, drained
- 500g potatoes, cut into chunks
- 1 can chopped tomatoes
- 1 onion + 3 cloves garlic
- 2 tsp smoked paprika, 1 tsp cumin
- 2 big handfuls kale or spinach
- Crusty bread to serve
Method
- 1Soften the onion and garlic in oil for 5 minutes, then stir in the paprika and cumin.
- 2Add the potatoes, chickpeas, tomatoes and 400ml water, and bring to a simmer.
- 3Cook for 25 minutes, until the potatoes are tender and the sauce has thickened.
- 4Stir the kale through for the last 3 minutes, season well, and serve with bread.