Peanut, Potato and Spinach Stew

I 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
• 130 g peanut butter
• 2 squirts tomato puree
• 200 g frozen spinach
• 360 g potatoes
• 2 chopped onions
• 1 litre water
• 1 teaspoon each of ground cumin coriander and paprika
• Half a 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
• 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.