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Recipes
Chickpea, broad bean and spinach bake
Member recipe
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Chickpea, broad bean and spinach bake
By
butterbeanie (GoodFood Community)
A star rating of 5 out of 5.
1 rating
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Preparation and cooking time
Prep:
30 mins
Cook:
30 mins
Easy
Serves 4
Vegan bake topped with potato.
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Ingredients
400g potato, peeled and chopped
1 onion, chopped
400g tin chickpeas
160g frozen broad beans
400g frozen spinach
2 tbsp smoked paprika
200ml vegan stock (more as and when)
4 tbsp tomato puree
2 tbsp mixed herbs
Sprinkling fresh herbs (e.g. parsley, basil and rosemary), chopped small
Method
STEP 1
Fry the onion with the smoked paprika for 10 mins until golden.
STEP 2
Microwave the broad beans for 3 minutes and set the potatoes to boil for 15 mins until soft, but not as much as mash.
STEP 3
Add the tomato puree, stock and mixed herbs to the onion and stir in the chickpeas and broad beans.
STEP 4
Add the spinach and turn the heat down.
STEP 5
Drain the potatoes, add the fresh herbs and mash with a fork until nearly mashed but with chunks.
STEP 6
Once all the spinach has melted into the mixture, place in an ovenproof dish and spread the potatoes over the top.
STEP 7
Bake for 30 mins at 200C or until the potatoes have crisped up.
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