07 Mar ‘Eat Happy’ Spanish Chickpea Stew
Soups & Bowl Food
‘Eat Happy’ Exclusive: Spanish Chickpea Stew
Using store cupboard staples and spinach from the freezer, this Seville-inspired stew from ‘Eat Happy’ 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 (p. 150 of ‘Eat Happy’).
- 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.
3 tbsp chopped or flaked almonds
1 1⁄2 tbsp butter or ghee
1 large onion, finely chopped
1 large red or orange pepper chopped
3 garlic cloves, finely chopped
1 large handful of fresh parsley
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)
1 tbsp lemon juice
Sea salt & black pepper
Extra-virgin olive oil, to serve
2 tsp ground cumin
2 tsp smoked paprika
1⁄4 tsp cayenne pepper