Melissa Hemsley’s Spanish chickpea and almond stew
|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)|
|to serve — to serve|
|1 Tbs||lemon juice sea salt and black pepper extra virgin olive oil|
|2 tsp||cumin — ground|
|2 tsp||paprika — smoked|
|¼ tsp||cayenne pepper|
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.