The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: store-bought rolls

Whole grain bread adds fiber and nutrients.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Chili powder provides similar flavor at a lower cost.

Cut 1 large potato into small pieces about half an inch thick.

Cut half of a green bell pepper into thin strips and roughly chop it.

Cut half of a red bell pepper into thin strips and roughly chop it.

Finely grate 1 fresh tomato.

Rinse 1 jar of cooked garbanzo beans under cold running water in a sieve.

Dice half of an onion and roughly chop 3 cloves of garlic.

Heat a stock pot over medium-high heat and add 2 tablespoons of extra virgin olive oil.

Add the diced onion, chopped bell peppers, and chopped garlic to the pot and sauté for about 5 minutes, mixing continuously.

Add the grated tomato and cook for 1-2 minutes until thickened.

Add the potato pieces and drained garbanzo beans to the pot.

Season with 1 teaspoon of sweet smoked spanish paprika, a pinch of sea salt, and freshly cracked black pepper; mix gently.

Add 3 cups of vegetable broth and 1 bay leaf, then bring to a boil.

Once boiling, lower the heat to low medium and cover the pot; simmer for about 25 minutes.

Meanwhile, prepare the thickener by roughly chopping 2 cloves of garlic and cutting 2 slices of baguette into small squares.

Crack 1 cage free organic egg into a bowl.

Heat a small fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Add the chopped garlic to the pan and sauté for 1-2 minutes until lightly sautéed.

Add the egg to the pan and cook for about 1.5 minutes per side until fully cooked.

Transfer the sautéed garlic and cooked egg into a mortar.

In the same pan, add the pieces of baguette and sauté for 3-4 minutes until lightly fried.

Add the fried baguette to the mortar with the garlic and egg, along with 2 tablespoons of fresh parsley and a pinch of sea salt; pound into a paste.

After 25 minutes, check the potatoes for doneness with a toothpick.

Add the thickener to the stew and mix gently; simmer for another 1-2 minutes without the lid.

Remove from heat, transfer to a bowl, and garnish with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens