Settle down and start batch cooking with this delicious Melissa Hemsley recipe for Spanish chickpea and almond stew
Batch cooking may not be the most enjoyable way to spend a Sunday but when it comes to kick starting a healthy regime it’s one of the easiest way to implement new habits. And how better to start than with this Melissa Hemsley recipe for Spanish chickpea and almond stew. Make double and keep some for the following day!
You will need (serves 4):
- 3 tbsp chopped or flaked almonds
- 1 ½ tsp 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 tbsp tomato purée
- 2 tins of chopped tomatoes
- 2 tins of chickpeas, drained and rinsed
- 100ml stock or water
- 250g spinach
- 1 tbsp lemon juice
- Sea salt and black pepper
- Extra-virgin olive oil, to serve
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ¼ tsp 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 another3 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.
Recipe taken from Eat Happy: Feelgood Food in 30 minutes by Melissa Hemsley (Ebury)