CHICKPEA & SPINACH STEW
“This vegetarian stew has a long history, with distinct nods to the Moorish culture.”
Olive oil, for frying
100g stale bread, cut into chunks
60g blanched almonds
2 tsp cumin seeds
Good pinch of cayenne pepper
5 black peppercorns
1 onion, finely sliced
3 garlic cloves, crushed
600g ripe tomatoes, chopped
2 x 400g cans chickpeas
150g baby spinach
4 slices bread
100g manchego, grated Extra virgin olive oil, to serve
Pour a little oil into a frying pan over medium heat, add the bread and fry for 3-4 minutes until lightly browned. Add the almonds and spices and toast for 1 minute, then tip the mixture into a food processor and whizz with a splash of water to form a paste.
Heat a little more oil in the pan and gently cook the onion for 10 minutes or until softened. Add the garlic and tomato and season well. Simmer for 20 minutes, then add the chickpeas along with their liquid from the jar. Add the bread and almond paste and bring to the boil, then simmer for a few minutes to thicken before adding the spinach and letting it wilt. Check the seasoning and keep warm.
Heat the grill to medium-high. Drizzle the bread slices with oil and toast on one side, side. Top with the cheese and return to the grill to melt. Spoon the stew into individual bowls, drizzle with extra virgin olive oil and serve with the cheese toasts.
PER SERVE • 25G PROTEIN • 11G SAT FAT • 48G CARB
• 9G SUGARS • 820MG SODIUM • 725 CAL (3040KJ)