Cook along with Melissa Hemsley
If you’re feeling like you’ve hit a brick wall for finding cooking inspiration, are fed up with takeaways and totally over freezer-ready meals, fear not, we have the perfect inspiration for you. Quick, delicious, and healthy - this recipe has it all. Great for dinner or to make ahead for tomorrow’s lunch; we hope you love it.
Chef, bestselling cookbook author, Fairtrade and sustainability champion, Melissa Hemsley joined us for a cook-along live and showed us how to add pizzazz to our store cupboard basics.
In just 20 minutes, Melissa rustled up a delicious Spanish style Chickpea Stew… And here’s how you can too!
This is a simple yet impressive and hearty dish using store-cupboard staples. You can find the ingredients below, but feel free to swap most of them out for what you already have or need to use up, or to make it plant based. For example, coconut oil rather than butter, kale or chard instead of spinach, herbs or even the chickpeas can be swapped for any beans and will work just as well.
INGREDIENTS
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1⁄4 tsp cayenne pepper
- 3 tbsp chopped or flaked almonds
- 1 1⁄2 tbsp butter or ghee
- 1 large onion, finely chopped
- 1 large red or orange pepper chopped
- 3 garlic cloves, finely chopped
- 1 large handful of fresh parsley
- 1 tbsp tomato purée
- 2 x 400g tins of chopped tomatoes
- 2 x 400g tins of chickpeas (drained and rinsed)
- 100ml stock
- 250g spinach
- 1 tbsp lemon juice
- Sea salt & black pepper
- Extra-virgin olive oil, to serve
Melissa also shares some great tips and hacks throughout the video; what to do with coconut milk, lemon grass powder, green lentils, tofu and more!
For everyone giving this amazing, hearty recipe a go – enjoy and feel free to share and tag us @fatface on social with your culinary delights!