SPANISH CHICKPEA AND ALMOND STEW
hot pan, add the onion and pepper and fry for six minutes until starting to soften.
2. Add the garlic, spices and parsley stalks and fry for one minute, stirring constantly to prevent them from burning, then add the tomato puree and cook for another 30 seconds.
3. 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 three minutes with a lid on. If you want the stew to be more souplike, add the stock.
4. Turn up the heat, drop in the spinach and cook for one minute, covered with the lid, then add the lemon juice and season with salt and pepper.
5. Serve each bowl with a good drizzle of olive oil and with the parsley leaves and toasted almonds scattered over.