Spanish chickpea and almond stew

Using store cupboard staples and spinach from the freezer, this Seville-inspired stew comes together in under 20 mins and is a hit with everyone.

Ingredients(17)

3 Tbs	almonds — chopped or flaked
1½ Tbs	butter — or ghee
1	onion — large, finely chopped
1	large red or orange pepper - deseeded and chopped
3 cloves	garlic — cloves, finely chopped
1 handful	fresh parsley — stalks finely chopped and leaves roughly chopped
1 Tbs	tomato purée
2 x 400 g	tinned tomatoes — chopped
2 x 400 g	tin chickpeas — drained and rinsed
100 ml	stock/bone broth or water (optional)
250 g	spinach
	to serve — to serve
1 Tbs	lemon juice sea salt and black pepper extra virgin olive oil
	mixed spices
2 tsp	cumin — ground
2 tsp	paprika — smoked
¼ tsp	cayenne pepper

Method:

In a large, deep frying pan, toast the almonds over a medium heat for just under a min until golden, and then set aside. Melt the butter in the hot pan, add the onion and pepper and fry for 6 mins until it starts to soften.

Add the  garlic, spices and parsley stalks and fry for 1 min, 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 mins, uncovered, to thicken and reduce. Add the chickpeas and cook for another 3 mins 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 min, 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.

https://www.food24.com/recipe/melissa-hemsleys-spanish-chickpea-and-almond-stew/