CHICKPEA, BROAD BEAN AND SPINACH BAKE
Vegan bake topped with potato.
Provided by butterbeanie
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion with the smoked paprika for 10 mins until golden.
- Microwave the broad beans for 3 minutes and set the potatoes to boil for 15 mins until soft, but not as much as mash.
- Add the tomato puree, stock and mixed herbs to the onion and stir in the chickpeas and broad beans.
- Add the spinach and turn the heat down.
- Drain the potatoes, add the fresh herbs and mash with a fork until nearly mashed but with chunks.
- Once all the spinach has melted into the mixture, place in an ovenproof dish and spread the potatoes over the top.
- Bake for 30 mins at 200C or until the potatoes have crisped up.
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