Chickpea & Spinach Stew

Name: Chickpea & Spinach Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: spanish

José Pizarro

This is a warming and filling stew packed with protein rich chickpeas and spinach. You will need a food processor for this recipe.

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Ingredients

To blanch the almonds, boil them in a saucepan for a minute and rinse with cold water, then remove the skin.
Chop the tomatoes. Crush garlic cloves. Slice the onion. You will also need 25g of stale bread per serving - cut into chunks. Grate the Parmesan, if not already grated.
Pour a little extra-virgin olive oil into a frying pan over a medium heat and fry the stale bread chunks for 3–4 minutes, until lightly browned. Add the almonds, cumin seeds and cayenne pepper and toast for 1 minute, then tip into a food processor and whizz with a splash of water to form a paste. Transfer from the pan.
Heat a little more oil in the pan and gently cook the onion for 10 minutes, until softened. Add the garlic and tomatoes and season well. Simmer for 20 minutes, then add the chickpeas along with their liquid from the can.
Add the bread and almond paste and bring to the boil, then simmer for a few minutes to thicken before adding the spinach and letting it wilt. Check the seasoning and keep warm.
Heat the grill to medium-high. Drizzle the bread (1 slice per serving) with oil and toast on one side, flip over and lightly toast the other side. Top with the cheese and return to the grill to melt.
Spoon the stew into individual bowls and serve with the cheese toasts and a drizzle of extra-virgin olive oil.