Smoky chickpea, almond & red pepper stew (phase 2 optimised)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Crispy topping

Step 2

Mix flaked almonds, breadcrumbs, pinch of salt, and 1 tsp oil.

Step 3

Toast in pot 3–4 min until golden. Remove and set aside.

Step 4

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Step 5

2. Brown the tofu (key for flavour)

Step 6

In the same pot, add a little of the oil and cook tofu cubes for 6–8 minutes, turning until golden on most sides.

Step 7

Remove and set aside.

Step 8

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Step 9

3. Build flavour base

Step 10

Add remaining oil.

Step 11

Cook garlic for 1–2 min until lightly golden.

Step 12

Add onions, peppers, courgette, mushrooms, bay leaves + salt.

Step 13

Cook 12–15 min until softened and reduced.

Step 14

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Step 15

4. Spices & deglaze

Step 16

Add saffron, paprika, cayenne → cook 1 min.

Step 17

Add sherry, scraping the pan.

Step 18

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Step 19

5. Simmer

Step 20

Add tomatoes, chickpeas, lentils + ~150ml water.

Step 21

Stir in ground almonds.

Step 22

Return tofu to pot.

Step 23

Simmer 15–20 min until thickened.

Step 24

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Step 25

6. High-protein finish (important step)

Step 26

Turn heat low and stir in yogurt (don’t boil hard or it may split).

Step 27

Add sherry vinegar. Adjust seasoning.

Step 28

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Step 29

7. Serve

Step 30

Top with toasted almond crumbs + parsley.

Step 31

Optional: tiny drizzle olive oil.