How to make Melissa Hemsley's Spanish chickpea and almond stew
This light supper is quick and full of veggies.
“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.”
Ingredients:
(Serves 4)
3tbsp chopped or flaked almonds
1 1/2tbsp butter or ghee
1 large onion, finely chopped
1 large red or orange pepper, deseeded and chopped
3 garlic cloves, finely chopped
2tsp ground cumin
2tsp smoked paprika
1/4tsp cayenne pepper
1 large handful of fresh parsley, stalks finely chopped and leaves roughly chopped
1tbsp tomato purée
2 x 400g tins of chopped tomatoes
2 x 400g tins of chickpeas, drained and rinsed
100ml stock or water (optional)
250g spinach
1tbsp lemon juice
Sea salt and black pepper
Extra-virgin olive oil, to serve
Method:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve each bowl with a good drizzle of olive oil and with the parsley leaves and toasted almonds scattered over.
My book is nearly here. Couldn’t wait so here’s a sneak peek if you're interested #EatHappy is the meals I love to cook, the foods that make me feel happy. The book link is https://t.co/qWFKdYKSYf Thanks to everyone who has preordered, I'm feeling the love! pic.twitter.com/hS9aAz5ufp
— melissa hemsley (@MelissaHemsley) January 6, 2018
Eat Happy: 30-minute Feelgood Food by Melissa Hemsley, photography by Issy Croker, is published by Ebury Press, priced £20.
© Press Association 2018
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