- 1 cup unsalted raw almonds- slivered or sliced, divided
- 1 cup dried breadcrumbs of choice
- 1 1/2 tsp salt, divided
- 1 1/2 tsp black pepper, divided
- 1 1/2 tsp dried oregano, divided
- 1 tsp parsley flakes
- 4 tsp smoked paprika, divided
- 1/4 tsp dried thyme
- 1 1/2 Tbsp canola or extra virgin olive oil
- 1 large onion, julienned
- 4 cloves garlic, minced
- 2 cans (14- 16 oz) diced tomatoes, 1 drained
- 12 oz. (about 1 1/2 cups) diced or shredded rotisserie chicken
- 1 can (15- 16 oz) chickpeas (garbanzo beans) drained and rinsed
- 1 can (15-16 oz) black beans, drained and rinsed
- 1 bag (5 oz) fresh arugula, baby kale or spinach
- Toast 1 cup almonds in skillet or 325 degree oven until lightly browned; set aside. In food processor, coarsely chop 1/2 cup cooled almonds. Pulsed in 1 cup breadcrumbs and 1/4 tsp each: salt and pepper, 1/2 tsp oregano and 1 tsp smoked paprika. Add 1 Tbsp oil. Heat crumb mixture in skillet until fragrant and slightly browned. Set aside on plate.
- Make a seasoning combo with the following: 1 Tbsp smoked paprika, 1 tsp each dried oregano, parsley flakes, black pepper, salt. Set aside.
- In same skillet, saute onions and garlic in 1/2 Tbsp oil, adding in 1/4 tsp each: salt, pepper, thyme. Sauté until onions are slightly softened. Transfer onion mixture to bottom layer of 3 qt baking dish. In same skillet, Add 1 can diced tomatoes with juices, heating to a simmer. Add 1/2 the seasoning combo and 1/2 the crumb mixture; thickening the sauce.
- To the onions in the baking dish- add the chicken, chickpeas and black beans. Gently toss together with the remaining seasoning combo and fold in the tomato mixture. Adjust seasonings to taste. Top with remaining can of drained diced tomatoes.
- Cover and bake at 325 degrees for 30- 45 minutes. Uncover; add remaining toasted almonds to remaining breadcrumb mixture and layer on top of casserole. Bake for an additional 15 minutes until browned and excess juices are absorbed. Just prior to serving, gently fold in 5 oz. sturdy greens, e.g.- arugula, baby kale or spinach. Makes 6-8 servings
Topped with toasted almonds and smoky seasoned breadcrumbs, this nutritious stew is a satisfying combo of flavors and textures
Adapted from MILK STREET: Tuesday Nights– Braised Chickpeas and Spinach. M. Ahern 1/20