Chicken and vegetable stew

 

If you can’t find a sweet potato, a potato will do. If you can’t find baby spinach, any leafy lettuce will do. The chickpeas are irreplaceable, but you can swap the leek with a large onion… is this recipe turning into the ship of Theseus or Trigger’s broom?

Cost per student £1.30 (€1.50)

 

Preparation time: 10 minutes. Cooking time: 60 minutes

 

Ingredients (serves 2)

1 chicken breast

1 leek, washed and cut up into 1cm-slices.

1 fist-sized sweet potato, peeled and cut into chunks

400g tin of chickpeas

2 tablespoons of oil

1 dessert spoon of mixed herbs

1 chicken stock cube

50g of Baby spinach

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Equipment

Large saucepan

Sharp knife

Chopping board

 

1. Cut the chicken breast into 6-8 equal pieces.

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2. Add a tablespoon of oil to the pan and heat on medium for 1 minute. Add the chicken and fry for 2 minutes.

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3. Add the leeks and sweet potato and cook for 10 minutes, stirring occasionally.

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4. Add the drained chickpeas, crumble over the chicken stock cube and one litre of boiling water (from the kettle via the measuring jug).

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5. Add the mixed herbs and simmer on a low heat for 40 minutes.

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6. Add the baby spinach and cook for another 5 minutes and serve with buttered or margarined toast.