CHICK­PEA & SPINACH STEW

Sunday Herald Sun - Stellar - - Delicious On Sunday -

“This veg­e­tar­ian stew has a long his­tory, with dis­tinct nods to the Moor­ish cul­ture.”

SERVES 4

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)

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