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Spinach, chickpea and potato hotpot
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A warming vegetarian hotpot ideal for all the family.
2 tbsp olive oil
3 onions, sliced
2 tsp vegetable bouillon powder
1 1/2 tsp ras el hanout spice blend
1/2 tsp fennel seeds
400g can essential Waitrose Chick Peas, drained and rinsed
100g pack baby spinach
500g Charlotte potatoes, scrubbed and thinly sliced
15g butter, melted
Typical values per serving:
This recipe was first published in January 2015.