Spanish chickpea and almond stew

Nutrition Facts

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.

A quick, light supper that's packed full of veggies

Cook Time30

Course: Main Course, Supper

Cuisine: Andalucian

Servings:

Calories: 339kcal

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.