Step 1

Pop the potatoes whole into a large pot, fill with water, add salt, bring to the boil and leave to simmer for around 15 minutes or until the potatoes have slightly softened

Step 2

Meanwhile slice the shallots and garlic cloves then add to a pan with a drizzle of olive oil and lightly fry for around 5 minutes before adding the tomato pure

Step 3

Take a ladle full of the potato water and add to the pan to loosen the tomato puree, then add in the dried oregano, smoked paprika, salt and pepper and tamari and leave to simmer for a few minutes before adding the drained chickpeas and stir through

Step 4

By this point the potatoes should have softened, so drain the remaining liquid then add to the pan, toss in the flavours before pouring in the vegan cream, followed by the chopped spinach, after a few minutes give it a taste test adding a little more seasoning where needed

Step 5

Toast the sunflower seeds in a separate pan then pour on top and enjoy