Summer stew with spinach and fried hazelnuts

Name: summer stew with spinach and fried hazelnuts
Total time: 25 min
Yield: 2
Ingredients: 3 tablespoon olive oil; 500 gram potatoes; 4 carrots; 2 bunch onions; 2 teaspoon cumin; 150 ml tomato juice; 1 bag white hazelnuts; 1 teaspoon paprika; 300 gram fresh spinach

Ingredients

Directions

Peel the potatoes and carrots and cut into 2 cm cubes.
Heat 2/3 of the olive oil in a stir-fry stir-fry, the potato cubes, the carrots and the spring onion cut in 1 cm length for 2-3 minutes.
Sprinkle half of the cumin.
Pour in the tomato juice and fry the potatoes and vegetables gently in 10 minutes.
Heat 1/3 of the olive oil in a frying pan and fry the hazelnuts around golden brown.
Sprinkle the paprika powder and the rest of the cumin over it and mix everything well.
Keep the hazelnuts from the heat in the pan warm, stirring regularly to prevent them from burning.
Mash the potato, carrot and spring onions in the wokkentot a coarse stew.
Mix the spinach by hand.
Warm the stew for a little while and let the spinach shrink slightly while you're shoving.
Serve the stew in deep plates and spread the hazelnuts over it.