Chickpea Stew
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 8
This is a flavorful chickpea stew with spinach and almonds. Yum!
Total Time: 40 minutes
Servings: 8
This is a flavorful chickpea stew with spinach and almonds. Yum!
Ingredients:
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
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
Directions:
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!
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!
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