Spanish Vegetarian Chickpea Stew | Possibly the BEST Plant-Based Stew

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be quicker to cook.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is fresher, while bouillon is economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Drain and rinse 2 cans of chickpeas under water.

Cut 2 medium-sized peeled potatoes into half-inch pieces.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper, and roughly chop 1 peeled carrot.

Heat a stock pot over medium heat and add 3 tbsp of extra virgin olive oil.

Add 20 blanched almonds and 4 whole cloves of garlic to the pot; sauté for 3-4 minutes until lightly browned.

Transfer the almond and garlic mixture to a mortar and set aside.

In the same pot, add all chopped vegetables except for the potatoes; sauté for 3-4 minutes until lightly softened.

Add 1 tbsp of sherry vinegar, 1 tsp of sweet smoked Spanish paprika, and 1/2 tsp of ground cumin; mix well.

Add 2 finely grated tomatoes, season with sea salt and black pepper, and simmer for a few minutes without stirring.

Add the chopped potatoes, drained chickpeas, and 3 cups of vegetable broth to the pot; mix gently.

Add 1 bay leaf, bring to a boil, then cover and reduce heat to low-medium; simmer for 15-20 minutes until potatoes are cooked through.

In the mortar, add 2 tbsp of chopped fresh parsley and a pinch of sea salt; pound into a paste.

After 15-20 minutes, remove the lid and check the potatoes; if cooked, add the almond and garlic mixture to the pot and mix well.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary