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Chickpea, broad bean and spinach bake

By butterbeanie (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Vegan bake topped with potato.


  • 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.
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    Rating: 5 out of 5.1 rating
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