“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,” promises food writer and caterer, Melissa Hemsley.
“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.”
Spanish chickpea and almond stew
Equipment
- A large, deep frying pan with lid
Ingredients
- 3 tbsp chopped or flaked almonds
- 1.5 tbsp butter or ghee
- 1 large onion finely chopped
- 1 large red or orange pepper deseeded and chopped
- 3 garlic cloves finely chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 large handful of fresh parsley stalks finely chopped and leaves roughly chopped
- 1 tbsp tomato purée
- 800 g tinned chopped tomatoes
- 800 g tinned chickpeas drained and rinsed
- 100 ml stock or water (optional)
- 250 g spinach
- 1 tbsp lemon juice
- Sea salt and black pepper
- Extra-virgin olive oil to serve
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 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 three 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 one 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.
Nutrition
Eat Happy: 30-minute Feelgood Food by Melissa Hemsley, photography by Issy Croker, is published by Ebury Press.
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