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Chickpea Stew with Spinach and Spicy Almonds (Vegan)

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Difficulty 1/5

I don’t think I’ve ever posted a vegan recipe (or at least on purpose) before on the blog! I’m really happy with this one because it’s SO tasty it really doesn’t need any meat in it at all. The chickpeas are really nice and the intense tomato flavour and spinach help lift the dish up.

5 from 1 vote
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Chickpea Stew with Spinach and Spicy Almonds


Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings

Ingredients

For the vegetable stock

  • 100 g carrot peeled and sliced
  • 100 g brown onion diced
  • 100 g celery sliced
  • 1 bayleaf

For the chickpea stew

  • 250 g chickpeas peeled
  • 20 g brown onion finely diced
  • 30 ml olive oil
  • 3 tbsp tomato paste
  • 3 really ripe tomatoes peeled, deseeded and diced
  • 120 g carrot diced
  • 1 L stock from above
  • to taste salt
  • 80 g baby spinach

For the spicy almonds

  • 80 g almonds
  • 20 ml olive oil
  • to taste salt
  • to taste cayenne pepper or other spicy agent

Instructions

For the vegetable stock

  1. Put everything inside 2L of water and let it come to a simmer. From that point, leave it there for 45min. Then pass through a sieve and keep the stock. We'll only use half for the recipe.

For the chickpea stew

  1. Soak the chickpeas in hot water from the night before. Remember to add a nice amount of water as they really puff up. If your chickpeas don't come peeled, the easiest way to peel them (for me at least) is to rub them between 2 kitchen cloths after they've been soaked.

  2. Cook the onions in olive oil on medium heat until they are very translucent and soft.

  3. Add the tomato paste and cook it for a couple of minutes to remove the acidity.

  4. Add the chickpeas and give it a nice stir to coat them in the oil. Then add the tomatoes and carrots and repeat the process.

  5. Add the vegetable stock and let it simmer with a lid on (if it boils too hard the chickpeas will go hard) for 40min-1hour or until the chickpeas are completely cooked. Then remove the lid and let the water evaporate until you have a consistency on the liquid part that you like.

  6. Season with salt at this point (if you do it before the chickpeas are cooked they'll go hard) and then add the spinach too cook. It only takes about 30seconds.

For the spicy almonds

  1. Mix the ingredients and take them to a pre-heated oven at 160C for about 10min or until they smell like popcorn and actually pop down the center.

  2. Chop coarsely and add on top of the stew to decorate and add some crunch.

I would honestly eat this every single day of the week and I’m not vegan! I really hope you try it out at home. You can also replace the chickpea with other legume of your choice and it will work as good… or even better? Let me know 🙂

 

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