20/12/2021
Ingredients
3 Tbs almonds — chopped or flaked
1½ Tbs butter
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
2 x 400 g king choice tomatoes
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 thpurée and cook for another 30 seconds.
Tip the tomatoe sauce 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.
