Peanut, Potato, and Spinach Stew

I’ve made a delicious peanut potato & spinach stew in the slow cooker. It happens to be vegan. It is healthy, tasty and filling.

Ingredients

• 1 tin chickpeas including the aquafaba (30p)
• 130 g of peanut butter (38p)
• 2 squirts tomato puree (10p)
• 200g frozen spinach (34p)
• 360 g potatoes (15p),
• 2 chopped onions (6p)
• 2 veg stock cubes (6p)
• 1 litre water
• 1 teaspoon each of ground cumin, coriander and paprika
• half teaspoon salt
• 2 teaspoons ground ginger
• 2 teaspoons of garlic powder/granules
• half teaspoon cayenne pepper
• some chilli flakes
• a good squirt of tomato ketchup

Method

• Put everything in the slow cooker apart from the frozen spinach and cook on low for 4 hours, or on high for 2 hours,
• Then add the frozen spinach and cook for another 2 hours on low or an hour on high, or until the potatoes are soft.
• Mash the potatoes slightly at the end of cooking to thicken the stew. It’s even better the next day.

Serves 4 filling portions at 74p each