- 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.