How to make Chickpea Stew (Spanish Potaje de Garbanzos) Vegan | Gluten-Free Option | One-Pot Recipe

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is rich in healthy fats.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika offers similar flavor without the smoke.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and often less expensive.

Soak chickpeas overnight in water.

Drain and rinse chickpeas.

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

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in diced carrot and potato; cook for 3-4 minutes.

Add soaked chickpeas, tomato, smoked paprika, bay leaves, and cumin; stir to combine.

Pour in enough water to cover the ingredients; season with salt and black pepper.

Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours, until chickpeas are tender.

Add spinach and cook for an additional 5-7 minutes until wilted.

Remove bay leaves and adjust seasoning as needed.

Serve hot, garnished with parsley and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary