This is my new favourite chickpea dish. It is so addictive and very different to the other dishes on this site. Serve with lots of crusty bread and dig in. I also make a chilli free version for the kids and they love it.
Ingredients, makes 2 bowls full.
15 almonds
2 thick slices of bread (not fresh), cubed
4 garlic cloves, sliced
1 tsp ground cumin
1 onion, sliced
2 tbsp red wine vinegar
1 can of chickpeas, drained
100 ml of passata
200 ml of water
1 tsp salt
1 tsp smoked paprika
Cayenne pepper to taste
2 handfuls of baby spinach
Method
Soak the almonds in boiled water for 15 minutes.
Heat 2 tablespoons of oil in a thick bottomed pan, add the almonds, bread, garlic and cumin and fry until the bead and garlic are browned.
Transfer to a blender when done.
Add some more oil to the pan and fry the sliced onion until it starts to brown. Turn off the heat when done.
Add the onions to the blender along with the bread, garlic and almonds and 2 tablespoons of red wine vinegar.
Blend together until the mixture comes together but still has some texture.
Heat 2 tablespoons of oil in the pan and transfer the mixture from the blender into the pan. Fry this in the oil for a few moments and then add the passata, chickpeas, water, paprika, salt and cayenne pepper.
Simmer lightly on a low heat for about 15 minutes.
Add the spinach and serve as soon as the spinach wilts.
