Instructions

• Firstly, we will prepare the mashed potatoes. Clean and peel potatoes, cut them into quarters. Take a pot, add 1 - 1.5 litters of water and a pinch of salt. Add the potatoes to the pot. Put the pot on the medium-high heat for around 25 minutes. Potatoes will soften.

• ​While to potatoes are boiling. Peel the onions and garlic. Dice them into cubes. Transfer the onion and garlic to the bowl and put them aside for now.

• ​The potatoes should be ready by now. Remove the excess water and put the pot with potatoes back on to the stove. Stir the potatoes on the low heat for a couple of minutes until the water is vaporized. Add the vegan butter or margarine. Add the first 1/3 of the milk, mix it together. As the potatoes keep observing the milk, add as needed. Mash the potatoes with the potato masher. Add a pinch of salt. Stir until all is well combined. 

• Preheat the pan, add the olive oil. Add the onion and garlic into the pan. Saute for a couple of minutes. Add the spices: paprika powder, turmeric powder, chilli powder and white powder. Saute for 2 minutes until all is golden and mixed. Then add tomato cubes and chickpeas. Cook it all for 2 more minutes. Then add spinach. Let it sweat and shrink, then add more. Cook it on the medium heat for around 5-7 minutes until all combined.

• ​Transfer everything on to the baking dish, lay it out and make sure everything is evenly distributed. Add the layer of mash potatoes on top. Spread it evenly, make sure there are no gaps. If you want you can top it up with some peanuts. But this step is optional if you are allergic or simply don't like them.

• Baked everything in the over for 25-30 minutes with 200 °C.

• Serve it warm. You can refrigerate leftovers and next time simply warm it up in the oven again.

• ​Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!