Melissa Hemsley’s Spanish chickpea and almond stew

4 servings By Food24
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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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Method:

In a large, deep frying pan, toast the almonds over a medium heat for just under a min until golden, and then set aside. Melt the butter in the hot pan, add the onion and pepper and fry for 6 mins until it starts to soften.

Add the  garlic, spices and parsley stalks and fry for 1 min, stirring constantly to prevent them from burning, then add  the tomato purée and cook for another 30 seconds.

Tip the tinned tomatoes into the pan, turn up the heat to a medium simmer and cook for 15 mins, uncovered, to thicken and reduce. Add the chickpeas and cook for another 3 mins with a lid on. If you want the stew to be more soup-like, add the stock.

Turn up the heat, drop in the spinach and cook for 1 min, covered with the lid, then add the lemon juice and season with salt and pepper.

Serve each bowl with a good drizzle of olive oil and with the parsley leaves and toasted almonds scattered over.

An extract from the cookbook, Eat Happy: 30-minute Feelgood Food by Melissa Hemsley.

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