Spanish Chickpea and Almond Stew
Servings
Prep Time
4
People
10
Mins
Cook Time
25
Mins
Servings
Prep Time
4
People
10
Mins
Cook Time
25
Mins
Ingredients
3
Tbsp
almonds
Chopped or flaked
1.5
Tbsp
butter or ghee
1
Onion
Chopped
1
red pepper
Chopped
3
Garlic cloves
Chopped
2
Tsp
cumin
2
Tsp
smoked paprika
1/4
Tsp
Cayenne
Handful
fresh parsley
Chopped
1
Tbsp
tomato puree
2
Tins
chopped tomatoes
2
Tins
chickpeas
Rinsed
100
Mls
Stock, bone broth or water
(optional)
250
G
spinach
1
Tbsp
Lemon juice
Drizzle
olive oil
Instructions
Dry toast the almonds in a frying pan then set aside.
Melt the butter or ghee in the same pan, sauté the onion and pepper for about 6 minutes.
Add the garlic, spices and parsley stalks, fry for 1 minute then add the tomato purée for another 30 seconds.
Add the tomatoes, bring to a simmer and cook for 15 minutes.
Add the chickpeas and, if you want a thinner consistency, the stock and cook for a further 3 minutes.
Lastly add the spinach and a squeeze of lemon juice for the last minute of cooking.
Serve with a drizzle of oil and a scattering of almonds and parsley leaves.