Heat the butter in a large pan. Add the onion and potatoes, cook until the onion is browned and the potato is starting to soften.
Make the stock cube up with 1 litre of boiling water, add to the pan and bring to the boil. Add the spinach and simmer for 10 minutes. Next, add the chickpeas and simmer for 5 minutes.
Serving suggestion: Serve with a dollop of crème fraiche and some crusty bread.
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