Melissa Hemsley’s Spanish chickpea and almond stew

4 servings
Rate this recipe
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.

By Food24 February 15 2018
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 


Dumplings with beef stew

1 hr 30 mins 1 Dumplings miix cake or bread flour, yeast, sugar and salt in a large bowl. Stir in water, a little at a time, with a wooden spoon until the mixture forms a dough. 2 Lightly flour a flat surface and knead the dough for 10-15 minutes until it’s soft and no longer sticks to your hands.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.