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PREP TIME: 10 MINS | COOK TIME: 20 MINS
SERVING: 2 | 355 KCAL
Ingredients
2 tbsp extra virgin olive oil 30 ml
10 blanched raw almonds
3 cloves garlic
1 onion
1 tsp sweet smoked Spanish paprika 2.30 grams
1/2 tsp ground cumin 1 gram
1/2 cup tomato sauce 115 grams
2 cups cooked chickpeas 400 grams
2 cups vegetable broth 475 ml
1/4 tsp saffron threads .17 grams
5 oz fresh spinach 150 grams
2 tbsp finely chopped parsley 8 grams
1 tbsp sherry vinegar 15 ml
pinch sea salt
dash black pepper
Instructions
Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic
After
heating the oil for 2 minutes, add the almonds & cloves of garlic
into the pan, mix with the olive oil continuously, after 3 minutes and
the ingredients are lightly browned, remove the pan from the heat,
transfer the almonds & garlic into a mortar, add in 2 tbsp finely
chopped parsley and a little sea salt, using a pestle, pound down on the
ingredients until you form a paste, set aside
Using
the same pan, heat it with a medium heat again, after 2 minutes add in 1
onion roughly diced, mix with the olive oil, after 4 minutes and the
onions are translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp
ground cumin, quickly mix together, then add in 1 tbsp sherry vinegar
and 1/2 cup tomato sauce, mix together and simmer
After
3 minutes and the tomato sauce has thickened, add in 2 cups cooked
chickpeas and season with sea salt & black pepper, gently mix
together, then add in 2 cups vegetable broth, pinch in a 1/4 tsp saffron
threads and add the almond & garlic mixture, turn up the heat to a
medium-high heat, mix together and bring to a boil, then place a lid on
the pan and lower the heat to a low-medium heat
After
simmering for 5 minutes, remove the lid, add in 5 oz fresh spinach, mix
together so the spinach wilts, once its all been wilted, remove the pan
from the heat, transfer into shallow bowls, enjoy!
ENJOY!
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