Spanish Chickpea and Spinach Stew with Saffron and Almonds
Onion and garlic cooked with smoked paprika and tomatoes, simmered with saffron chickpea stew and topped with crispy almonds and bread.
- 400 g chickpeas
- 200 g baby spinach
- 150 g crusty bread
- 50 g blanched almonds
- 400 g tinned tomatoes
- 1 pinch saffron threads
- 2 tsp smoked paprika
- 1 piece white onion
- 4 pieces garlic cloves
- 2 pieces bay leaves
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Soak saffron in 2 tbsp warm water. Heat 3 tbsp olive oil in large pot over medium heat.
- Step 2
Fry torn bread pieces until golden and crispy, remove and set aside.
- Step 3
In same oil, cook sliced onion for 8 minutes until soft and golden.
- Step 4
Add 3 minced garlic cloves and smoked paprika, cook 1 minute until fragrant.
- Step 5
Add tinned tomatoes, breaking up with spoon. Cook 5 minutes until thickened.
- Step 6
Add drained chickpeas, bay leaves, saffron with liquid, and 400ml water.
- Step 7
Simmer for 15 minutes until sauce reduces and chickpeas are heated through.
- Step 8
Meanwhile, pound almonds with remaining garlic and 1 tbsp oil to rough paste.
- Step 9
Stir almond mixture into stew with spinach. Cook 2 minutes until spinach wilts.
- Step 10
Season well, add sherry vinegar, and serve with fried bread pieces on top.
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