• 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


  • 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating