Spanish chickpea & almond stew | WWF

Name: Spanish chickpea & almond stew | WWF
Ingredients: 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); 250g spinach; 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

www.wwf.org.uk

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.

View full recipe on www.wwf.org.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 www.wwf.org.uk.

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Ingredients

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)
250g spinach
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