SPANISH CHICKPEA & ALMOND STEW
Serves 4 INGREDIENTS
3 tablespoons chopped or flaked almonds 1½ tablespoons butter or ghee
1 large onion, finely chopped
1 large red or orange pepper, deseeded and chopped
3 garlic cloves, finely chopped
1 large handful of fresh parsley, stalks finely chopped and leaves roughly chopped 1 tablespoon tomato purée
2 x 400g tins of chopped tomatoes
2 x 400g tins of chickpeas, drained and rinsed
100ml stock/bone broth or water (optional) 250g spinach
1 tablespoon lemon juice Sea salt and black pepper Extra-virgin olive oil, to serve SPICES
2 teaspoons ground cumin 2 teaspoons smoked paprika ¼ teaspoon cayenne pepper
METHOD
In a large, deep frying pan, toast the almonds over a medium heat for just under a minute until golden, then set aside. Melt the butter in the hot pan, add the onion and pepper and fry for 6 minutes until starting to soften.
Add the garlic, spices and parsley stalks and fry for 1 minute, 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 minutes, uncovered, to thicken and reduce. Add the chickpeas and cook for another 3 minutes 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 minute, 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.