Hayes & Harlington Gazette - - FOOD & DRINK -


3tbsp chopped or flaked al­monds

1 ½tbsp but­ter or ghee

1 large onion, finely chopped 1 large red or or­ange pep­per, de­seeded and chopped 3 gar­lic cloves, finely chopped

2tsp ground cumin

2tsp smoked pa­prika ¼tsp cayenne pep­per

1 large hand­ful of fresh pars­ley, stalks finely chopped and leaves roughly chopped

1tbsp tomato puree

2 x 400g tins of chopped toma­toes

2 x 400g tins of chick­peas, drained and rinsed 100ml stock or water (op­tional)

250g spinach

1tbsp le­mon juice

Sea salt and black pep­per Ex­tra-vir­gin olive oil, to serve

1. 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

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