smoked almonds

Just when we thought lamb shanks couldn't possibly get any better.

Moroccan lamb shanks

olive oil

x 350 grams Frenched lamb shanks

leeks,

onions, chopped

garlic cloves, chopped

(75 grams) harissa paste

cinnamon quills

star anise

saffron

orange

(125 milliliters) white wine

(110 grams) dried apricots, chopped

(110 grams) pitted dates, chopped

can chickpeas, rinsed, drained

tomatoes

chicken stock

Sicilian olives

Coriander leaves & chopped smoked almonds, to serve

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This recipe is the perfect example of great fusion, says Matt.

Matt Preston's Spanish chicken chorizo bake

chicken thighs (skin on)

red onions,

red capsicums, seeds removed,

garlic cloves, finely chopped

(185 milliliters) sweet sherry

whole tomatoes

(60 milliliters) sherry vinegar (from delis)

tsp smoked paprika (pimenton)

oranges, 1 sliced, 1 segmented

flat-leaf parsley, leaves

(80 grams) smoked almonds, chopped

green olives, cheeks sliced

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This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don’t like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use <a href="https://cooking.nytimes.com/recipes/1021907">this pressure-cooker version of the recipe</a>.)

Slow Cooker Chickpea, Red Pepper and Tomato Stew

(15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)

(12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)

red onion, finely chopped

garlic cloves,

sherry vinegar or red wine vinegar,

olive oil,

smoked paprika

Kosher salt and black pepper

Red-pepper flakes,

Chopped smoked almonds,

In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.

Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.

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Moroccan lamb shanks

Matt Preston's Spanish chicken chor...

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Top 3 smoked almonds recipes from across the web

The most viewed smoked almonds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan lamb shanks

Matt Preston's Spanish chicken chor...

Slow Cooker Chickpea, Red Pepper an...

The most viewed smoked almonds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine