Any recipe with a Hemsley name tag is undoubtedly going to be absolutely delicious. Which is why we’re excited to bring you the most amazing Spanish Chickpea & Almond Stew from Melissa Hemsley’s new cookbook, Eat Happy (Penguin). Enjoy and prepared to be wowed!
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. 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
3 tablespoons chopped or flaked almonds
1½ tablespoons butter or ghee
1 large onion, finely chopped
1 large red or orange pepper, deseeded and chopped
3 garlic cloves, finely chopped
1 large handful of fresh
parsley, stalks finely chopped and leaves roughly chopped
1 tablespoon tomato purée
2 x 400g tins of chopped tomatoes
2 x 400g tins of chickpeas, drained and rinsed
100ml stock/bone broth
(p. 278) or water (optional)
1 tablespoon lemon juice Sea salt and black pepper Extra-virgin olive oil, to serve
2 teaspoons ground cumin
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
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 6 minutes until starting to soften.
Add the garlic, spices and parsley stalks and fry for 1 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 3 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 1 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.
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