Hayes & Harlington Gazette - - FOOD & DRINK -

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.

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