Heat a large deep fry pan or stock pot with a medium heat, add in 3 tbsp extra virgin olive oil and 1/4 cup blanched almonds, mix continuously, after 3 minutes and the almonds are lightly sauteed, transfer them into a mortar and set aside

Using the same pan with the same heat, add in 2 shallots thinly sliced and 6 cloves garlic roughly chopped, mix continuously, after 2 minutes add in 1/2 cup tomato sauce, mix together and simmer

Meanwhile, add in 1/4 tsp saffron threads into the mortar with the almonds, along with 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle pound down until the almonds are smashed into small pieces, set aside

After simmering the tomato sauce for 2 minutes and it has slightly thickened, add in 10 oz fresh spinach, mix continuously so the spinach can easily wilt, once wilted, add in 2 1/2 cups canned chickpeas (drained & rinsed), 1/4 cup raisins and season with sea salt & black pepper, gently mix together, then add in 1 cup vegetable broth and the almond mixture, mix together and simmer

Once the broth has reduced in half, about 5 minutes, remove the pan from the heat, transfer into shallow bowls, enjoy!