Melissa Hemsley's Spanish Chickpea and Almond Stew

Name: Melissa Hemsley's Spanish Chickpea and Almond Stew
Ingredients: 3 tbsp chopped or flaked almonds; 1½ tbsp 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 x 400g tins of chopped tomatoes; 2 x 400g tins of chickpeas, drained and rinsed; 100ml stock/bone broth or water (optional); 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

thehappyfoodie.co.uk

Quick, easy and bursting with Spanish flavour, make Melissa Hemsley's Chickpea and Almond Stew for a satisfying midweek dinner.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

3 tbsp chopped or flaked almonds
1½ tbsp 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 x 400g tins of chopped tomatoes
2 x 400g tins of chickpeas, drained and rinsed
100ml stock/bone broth or water (optional)
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