Spanish Chickpea Stew | A Timeless Spanish Dish

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be lower in sodium.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and retains nutrients.

Rinse 400 grams of cooked chickpeas under cold running water in a sieve.

Cut one large yukon gold potato into half-inch thick pieces.

Roughly chop half of a green bell pepper and half of a red bell pepper.

Finely dice half an onion, about a quarter cup, and mince four cloves of garlic.

Heat a stock pot over medium to medium-high heat and add 1/4 cup of extra virgin olive oil.

After 90 seconds to 2 minutes, add the diced onions and minced garlic, mixing continuously for even cooking.

After about 2 minutes, add the chopped green and red bell peppers and mix for about 5 minutes until soft.

Add the potato pieces and drained chickpeas, seasoning with 1 teaspoon of sweet smoked spanish paprika, 1/2 teaspoon of dried thyme, a pinch of sea salt, and black pepper.

Mix all ingredients gently to combine the seasonings.

Pour in 3 cups of cold water, just above the ingredients, and add 1/4 teaspoon of saffron threads, mixing quickly.

Once the water comes to a boil, cover the pot and lower the heat to low medium, simmering for about 20 minutes.

After 20 minutes, check the potatoes for doneness with a toothpick.

Remove the stock pot from heat, transfer some stew to a shallow bowl, and sprinkle with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary