- 3 tbsp of chopped or flaked almonds
- 1 1⁄2 tbsp of 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 of tomato purée
- 2 x 400g tins of chopped tomatoes
- 2 x 400g tins of chickpeas, drained and rinsed
- 100ml of stock/bone broth or water (optional)
- 250g of spinach
- 1 tbsp of lemon juice
- Sea salt and black pepper
- Extra-virgin olive oil, to serve
- 2 tsp of ground cumin
- 2 tsp of smoked paprika
- 1⁄4 tsp of cayenne pepper
- 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 six minutes until starting to soften.
- Add the garlic, spices and parsley stalks and fry for one 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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