Spanish Chickpea & Almond Stew

Serves 4
Total Time
20 Minutes
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
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve each bowl with a good drizzle of olive oil and with the parsley leaves and toasted almonds scattered over.

Recipe courtesy of Melissa Hemsley, enter your tastiest soup recipes to Centrepoint’s The Big Broth, in association with Yorkshire Provender:

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