Spanish chickpea and olive stew

Simple suppers are the best kind of supper. Chickpeas, olives and peppers are simmered in a smoky, herby sauce, topped with crunchy toasted almonds. Toasting the almonds in a dry pan takes just a couple of minutes, but it’s well worth it for the extra layer of flavour it brings. Serve with paprika potato rounds. EASY TIP If you happen to have any leftovers, stir in some hot vegetable stock then blitz in a high-powered blender for a tasty soup.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Serve with paprika potato rounds.

Step 2

1 Heat the oil in a large pan or heatproof casserole dish, add the onion and pepper and cook over a medium-high heat for 3–4 minutes until they begin to soften. Add the garlic, smoked paprika and thyme and cook for a further minute.

Step 3

2 Pour in the chopped tomatoes and chickpeas, then simmer over a medium heat for 20 minutes, stirring occasionally.

Step 4

3 Stir in the olives and cook for a further 2 minutes, then remove from the heat. Season to taste with salt and pepper, then stir through the parsley.

Step 5

4 Toast the flaked almonds in a dry frying pan until lightly golden and fragrant. Scatter over the stew just before serving.