Chickpea stew with Almond Picada

Vegan

Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 4)

Metric

Imperial

3 tbsp 3 tbsp extra virgin olive oil
150 g 5.3 oz white onionchopped
1 tsp 1 tsp cinnamon (ground)
0.5 tsp 0.5 tsp turmeric powder
2 tsp 2 tsp smoked paprika
400-500 ml 13.5-16.9 fl oz vegetable stock
300 g 10.6 oz butternut squash2cm cubed
300 g 10.6 oz spinachroughly chopped
3 3 garlic clovesdiced
1 1 chopped tomatoes (can)
1 1 chickpeas (can)drained and rinsed

for the almond picada

3-4 tbsp 3-4 tbsp extra virgin olive oil
1 slice 1 slice sourdough breadroughly chopped (preferably stale)
30 g 1.1 oz almondsblanched and skinless or raw
20 g 0.7 oz parsley
1 1 garlic clovesgrated

Dinner

This is a beautiful combination of a rich almond paste, usually used to thicken soups, combined with chickpeas to create a high protein and quality fat rich meal bursting with flavour.

Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 4)

Metric

Imperial

3 tbsp 3 tbsp extra virgin olive oil
150 g 5.3 oz white onionchopped
1 tsp 1 tsp cinnamon (ground)
0.5 tsp 0.5 tsp turmeric powder
2 tsp 2 tsp smoked paprika
400-500 ml 13.5-16.9 fl oz vegetable stock
300 g 10.6 oz butternut squash2cm cubed
300 g 10.6 oz spinachroughly chopped
3 3 garlic clovesdiced
1 1 chopped tomatoes (can)
1 1 chickpeas (can)drained and rinsed

for the almond picada

3-4 tbsp 3-4 tbsp extra virgin olive oil
1 slice 1 slice sourdough breadroughly chopped (preferably stale)
30 g 1.1 oz almondsblanched and skinless or raw
20 g 0.7 oz parsley
1 1 garlic clovesgrated

Gather your ingredients.

Heat a large pan over a medium heat and add the olive oil. Add the onion and garlic with seasoning and cook for 8 to 10 minutes until softened and nicely coloured.

Add the cinnamon, turmeric and smoked paprika and cook for a minute until fragrant.

Add a splash of water if it sticks to the pan too much.

Add the tomatoes, vegetable stock and the butternut squash and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 25 minutes, until the butternut squash is tender. Stir occasionally and top with water if needed and check for seasoning.

Meanwhile, prepare the almond picada. Put all the ingredients in a food processor and pulse until you have pesto-like sauce, or bash together in a pestle and mortar into a paste. Season well with salt and pepper.