Chickpea Stew


virgin olive oil

8 to 10 Oz. baby spinach

2 ½ Oz. blanched almonds

2 slices whole wheat bread, crust removed, cubed

3 garlic cloves, minced

1 ¼ tsp ground cumin

½ tsp smoked paprika

½ tsp cayenne pepper

Salt and pepper

2 tbsp sherry vinegar or red wine vinegar, more for later

1 small onion, chopped

1 small bell pepper, cored and chopped

two cans of chickpeas, drained and rinsed

½ cup tomato sauce

For a garnish

fresh cilantro leaves

Cubed bread, toasted in olive oil

Toasted blanched almonds

In a fry pan heat 1 tablespoon olive oil over medium heat until shimmering but not smoking.

Add spinach and cook, tossing regularly, until just wilted, then put spinach into a colander to drain.

Return pan to heat and add a little more olive oil.

Add blanched almonds and bread.

Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper.

Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.

Let cool briefly, then transfer almond and bread mixture to food processor fitted with a blade.

Add vinegar and pulse a few times until you have a thick, crumbly, paste-like mixture, then set aside.

Wipe the pan and add a little more olive oil.

Add chopped onion and bell pepper and cook, tossing regularly, until tender.

Add chickpeas, tomato sauce, and ½ cup water.

Season with salt and pepper, then bring to a high simmer, then lower heat and let simmer for 10 minutes.

Add the wilted spinach and almond-bread mixture to the chickpeas.

Stir and let simmer another 5 minutes.

Taste and adjust salt and pepper and spices to your liking

Finish with a splash more vinegar.

Garnish with cilantro, toasted bread and toasted blanched almonds (optional).

Puor into a bowls and add a drizzle of olive oil.

Serve warm or at room temperature with your favorite tortea chips! Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes