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Foodie Friday: Potato and chickpea stew.


250 grams baby potatoes

1 vegetable stock cube

2 garlic clove crushed

2 tbsp tomato puree

1 tsp cumin

1 canned tomatoes

1 can chickpeas

1 coup of spinach 

1 onion peeled and sliced

2 carrots peeled and sliced

Step 1. Pre heat oven to 200 and bake potatoes for 20 minutes. Until golden brown.

Step 2. Over med heat sauté onion, garlic, cumin and carrots for 10 minutes until soft. Next add vegetable stock , canned tomatoes and chickpeas. Add boil watered to cover and bring to a boil then simmer for 20 mins.

Step 3. Add spinach and potatoes cook for a further 10 mins.

Serve hot with rice or eat on its own.

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