Recipes>Almond Recipes
Spanish Chickpea and Almond Stew
by Melissa Hemsley from Eat Happy: 30 Minute Feel-good Food
Easy
Serves 4
Quick, easy and bursting with Spanish flavour, make Melissa Hemsley’s Chickpea and Almond Stew for a satisfying midweek dinner.
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Hearty winter warmers to please a crowd
From the book
Eat Happy
Melissa Hemsley
Eat Happy: 30 Minute Feel-good Food
Easy midweek meals
Vegetarian mains
Feelgood desserts
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Introduction
Using store cupboard staples and spinach from the freezer, this Seville-inspired stew comes together in under 20 minutes and is a hit with everyone. You could swap the spinach for other greens, such as chopped chard, or add extra bits and bobs, such as a few tablespoons of capers, olives or chopped sun-dried tomatoes. I love this as a stew-like soup in a bowl, but you could make it thicker and serve with a side of quinoa.
Tags
Ingredients
| 3 tbsp | chopped or flaked almonds |
|---|---|
| 1½ tbsp | butter or ghee |
| 1 | large onion, finely chopped |
| 1 | large red or orange pepper, deseeded and chopped |
| 3 | garlic cloves, finely chopped |
| 1 | large handful of fresh parsley, stalks finely chopped and leaves roughly chopped |
| 1 tbsp | tomato purée |
| 2 x 400g | tins of chopped tomatoes |
| 2 x 400g | tins of chickpeas, drained and rinsed |
| 100ml | stock/bone broth or water (optional) |
| 250g | spinach |
| 1 tbsp | lemon juice |
| sea salt and black pepper | |
| extra-virgin olive oil, to serve | |
| Spices: | |
| 2 tsp | ground cumin |
| 2 tsp | smoked paprika |
| ¼ tsp | cayenne pepper |
Method
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 hot pan, add the onion and pepper and fry for 6 minutes until starting to soften.
Add the garlic, spices and parsley stalks and fry for 1 minute, stirring constantly to prevent them from burning, then add the tomato purée and cook for another 30 seconds.
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 3 minutes with a lid on. If you want the stew to be more soup-like, add the stock.
Turn up the heat, drop in the spinach and cook for 1 minute, covered with the lid, then add the lemon juice and season with salt and pepper.
Serve each bowl with a good drizzle of olive oil and with the parsley leaves and toasted almonds scattered over.
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Ingredients
Method
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