Spanish Chickpea and Almond Stew
Servings Prep Time
4People 10Mins
Cook Time
25Mins
Servings Prep Time
4People 10Mins
Cook Time
25Mins
Ingredients
Instructions
  1. Dry toast the almonds in a frying pan then set aside.
  2. Melt the butter or ghee in the same pan, sauté the onion and pepper for about 6 minutes.
  3. Add the garlic, spices and parsley stalks, fry for 1 minute then add the tomato purée for another 30 seconds.
  4. Add the tomatoes, bring to a simmer and cook for 15 minutes.
  5. Add the chickpeas and, if you want a thinner consistency, the stock and cook for a further 3 minutes.
  6. Lastly add the spinach and a squeeze of lemon juice for the last minute of cooking.
  7. Serve with a drizzle of oil and a scattering of almonds and parsley leaves.