Spanish Chickpea Stew
A timeless Spanish dish!This Spanish Chickpea Stew is a hearty, comforting dish packed with bold Mediterranean flavors. Featuring tender chickpeas, bell peppers, potatoes, and saffron, this traditional recipe is both nourishing and deeply flavorful. Serve it as a satisfying main course or as part of a tapas-style meal.
$8–$12
Equipment
- Stock Pot or Dutch Oven Ideal for simmering the stew evenly.
- Sieve To drain and rinse the canned chickpeas.
- Chef’s Knife & Cutting Board For chopping vegetables efficiently.
- Wooden Spoon To stir the ingredients without damaging the pot.
Ingredients
- ¼ cup extra virgin olive oil 60ml
- ½ onion
- 4 cloves garlic
- ½ green bell pepper
- ½ red bell pepper
- 1 potato
- 2 cups canned cooked chickpeas 400g, 20oz
- 1 tsp sweet smoked Spanish paprika 2.30g
- ½ tsp dried thyme 0.45g
- 3 cups cold water 710ml
- ¼ tsp saffron threads 0.17g
- sea salt & black pepper
- a handful of freshly chopped parsley
Instructions
- Drain a 20-ounce can of cooked chickpeas into a sieve, and rinse under cold running water. Cut 1 large potato into ½-inch thick chunks. Roughly dice ½ of a green and ½ of a red bell pepper. Finely dice ½ of an onion, and finely mince 4 cloves of garlic.
- Heat a stock pot over medium-high heat and add ¼ cup of extra virgin olive oil. Add the diced onions and minced garlic in, and stir in the olive oil, for about 2 to 3 minutes.
- When the onions become translucent, add in the chopped red and green bell peppers; continue to stir in the olive oil, about 5 minutes or until the bell peppers are soft.
- Add the chopped potatoes, drained chickpeas, 1 tsp sweet paprika, and ½ tsp dried thyme;. Season with salt and pepper, and gently stir until mixed well. Add 3 cups of cold water and ¼ tsp of saffron threads; give it a mix, and bring to a boil. Cover the pot with a lid and lower the heat to low-medium.
- After 20 to 25 minutes, the potatoes should be perfectly cooked. Remove the lid from the pot, pierce a potato with a toothpick, and if it goes in, the potatoes are done. Remove the stock pot from the heat.
- Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley. Enjoy!
Notes
Customizations & Variations:
- Make It Spicier: Add ¼ tsp cayenne pepper or a chopped red chili for heat.
- Richer Flavor: Use vegetable broth instead of water for added depth.
- Meaty Version: Add chorizo or smoked paprika-seasoned chicken for extra protein.
- Thicker Stew: Mash some of the chickpeas before serving for a creamier texture.
Serving Tips:
- Serve hot with crusty bread or Spanish rice.
- Garnish with extra parsley or a drizzle of olive oil for freshness.
- Pair with a light Spanish white wine or sangria.
Cooking Tips:
- Let It Simmer: The longer the stew sits, the better the flavors develop.
- Check Potatoes for Doneness: A toothpick should slide in easily when they’re fully cooked.
- Use Quality Saffron: Even a small amount enhances the aroma and color.
Nutrition
Calories: 178kcalCarbohydrates: 13gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 6mgPotassium: 315mgFiber: 2gSugar: 2gVitamin A: 527IUVitamin C: 44mgCalcium: 20mgIron: 1mg
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