Cómetelo | Estofado de carne con garbanzos

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water with seasonings

Homemade stock enhances flavor without added cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Frozen potatoes save prep time and are often cheaper.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced tomatoes and cook for 3-4 minutes until they break down.

Mix in drained chickpeas and diced potatoes; stir to combine.

Pour in vegetable broth and add bay leaves, paprika, cumin, salt, and black pepper.

Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes.

Check potatoes for tenderness; cook longer if necessary.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: