Melissa Hemsley’s Spanish chickpea and almond stew
4 servings
Using store cupboard staples and spinach from the freezer, this Seville-inspired stew comes together in under 20 mins and is a hit with everyone.
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Ingredients (17)
3 Tbs | almonds — chopped or flaked |
1½ Tbs | butter — or ghee |
1 | onion — large, finely chopped |
1 | large red or orange pepper - deseeded and chopped |
3 cloves | garlic — cloves, finely chopped |
1 handful | fresh parsley — stalks finely chopped and leaves roughly chopped |
1 Tbs | tomato purée |
2 x 400 g | tinned tomatoes — chopped |
2 x 400 g | tin chickpeas — drained and rinsed |
100 ml | stock/bone broth or water (optional) |
250 g | spinach |
to serve — to serve | |
1 Tbs | lemon juice sea salt and black pepper extra virgin olive oil |
mixed spices | |
2 tsp | cumin — ground |
2 tsp | paprika — smoked |
¼ tsp | cayenne pepper |
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