“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.”

Melissa Hemsley's Spanish stew
(Issy Croker/PA)
Melissa Hemsley's Spanish stew
Print Recipe
Nutrition Facts
Spanish chickpea and almond stew
Amount Per Serving
Calories 339 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 1035mg45%
Potassium 1236mg35%
Carbohydrates 46g15%
Fiber 15g63%
Sugar 8g9%
Protein 16g32%
Vitamin A 7839IU157%
Vitamin C 79mg96%
Calcium 233mg23%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Spanish chickpea and almond stew

A quick, light supper that's packed full of veggies
Cook Time30 mins
Course: Main Course, Supper
Cuisine: Andalucian
Servings: 4
Calories: 339kcal


  • A large, deep frying pan with lid


  • 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


  • 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.


Calories: 339kcal | Carbohydrates: 46g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1035mg | Potassium: 1236mg | Fiber: 15g | Sugar: 8g | Vitamin A: 7839IU | Vitamin C: 79mg | Calcium: 233mg | Iron: 8mg

Eat Happy: 30-minute Feelgood Food by Melissa Hemsley, photography by Issy Croker, is published by Ebury Press.

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