Ingredients

• 400g Potato
• 150g Onion
• 1L Water
• 1 tablespoon Olive Oil
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Flakes
• Salt & Pepper as needed
• 1 Bay Leaf
• 1 teaspoon Ground Coriander
• 1 teaspoon Paprika
• 400g Canned Chickpeas
• 150g Spinach

Tools

• kCook Multi
• Kcook bowl
• Colander

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add water and potato to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Cook with filler cap removed - 15 min, 94°C, speed 3
8. Drain content of kCook bowl into colander then set aside
9. Clean kCook bowl
10. Fit stir tool to kCook bowl
11. Add olive oil to the kCook bowl
12. Fit kCook bowl to kCook Multi
13. Attach lid to kCook bowl
14. Heat with filler cap removed - 120°C, speed 3
15. Turn direct prep attachment to position 1
16. Slice onion into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Add ground cumin, chili flakes, salt & pepper, bay leaves, ground coriander and paprika to the kCook bowl
19. Cook with filler cap removed - 2 min, 120°C, speed 3
20. Then add canned chickpeas to the kCook bowl
21. Cook with filler cap removed - 2 min, 98°C, speed 3
22. Then add spinach to the kCook bowl
23. Transfer potatoes to kCook bowl
24. Cook with filler cap fitted - 2 min, 98°C, speed 3
25. Serve

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