Spanish chickpea and spinach stew

Method

1. Drain and rinse the chickpeas. Chop the onion and almonds finely and slice the garlic.
2. Warm the olive oil in a large pan over a medium heat. Fry the almonds and garlic for 1 to 2 minutes, until just golden, then lift them out onto a plate with a slotted spoon.
3. In the same oil, cook the onion with a pinch of salt for 7 minutes until soft. Stir in the smoked paprika and cumin for 30 seconds.
4. Add the chopped tomatoes, chickpeas and 150 ml of water. Simmer for 15 minutes, crushing a few chickpeas with a spoon to thicken the stew.
5. Add the spinach a handful at a time, stirring until wilted, about 2 minutes.
6. Stir in the juice of the half lemon and season well with salt and pepper.
7. Ladle into bowls and top with the fried almonds and garlic.

Tip Watch the almonds and garlic closely, as they go from golden to bitter quickly. Kale or chard can stand in for the spinach, with a few extra minutes' cooking.

Photo made with AI.

From Nosha · nosha.app