It does take a bit of time to make this stew due to slow roasting some of the tomatoes in the oven and reducing the stew on the hob for a while. The addition of yoghurt and lemon juice just before you serve brings the stew back to life by giving it body and a sharp freshness.
Ingredients (serves 4)
25 medium sized ripe tomatoes
2 cans of chickpeas
4 cloves of garlic
1tsp smoked paprika
1 large white onion
100g flaked almonds
1 hot red chilli
Handful of fresh parsley
300mls full fat Greek yoghurt
2 lemons (one to serve)
Salt and pepper
Halve 10 of the tomatoes. Space them out on a baking tray (cut side up), brush with olive oil and season well. Cook in a low oven (about 100 degrees) for 2 – 3 hours.
To make the stew, finely slice the onion and fry in oil until translucent in a casserole dish. Put the garlic, chilli and remaining tomatoes in a blender and blend so it becomes a paste (it will be very watery).
Add the paste to the sliced onion along with the drained chickpeas, sugar and smoked paprika. Season well. Reduce the temperature and leave to stew for about 45 minutes with the lid off. If the stew starts looking to dry, add a splash of water.
After 45 minutes, the stew should look darker in colour and most of the liquid should have evaporated. It may take an up to an hour. At this stage, dry fry the almonds in a separate pan so they are a toasted brown colour. Add the majority of almond flakes to the stew, keeping a handful back to sprinkle on top. Slice the oven roasted tomatoes and add to the stew along with the yoghurt, finely chopped parsley and the juice of one lemon. Mix well and check the seasoning.
Serve with rice, a sprinkling of almonds and a wedge of lemon.