Spanish Chickpea Stew | A Timeless Spanish Dish
This Spanish Chickpea Stew is loaded with flavors, easy to make and done in 40 minutes. One the most classic chickpea recipes that hail from Spain.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup extra virgin olive oil (60 ml)
- 1/2 onion
- 4 cloves garlic
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 potato
- 2 cups canned cooked chickpeas (400 grams / 20 ounces)
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 1/2 tsp dried thyme (.45 grams)
- 3 cups cold water (710 ml)
- 1/4 tsp saffron threads (.17 grams)
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
- 1
Drain a 20 ounce can of cooked chickpeas into a sieve, rinse under cold running water, cut 1 large potato into 1/2 inch thick chunks, roughly dice 1/2 of a green and 1/2 of a red bell pepper, finely dice 1/2 onion and finely mince 4 cloves of garlic
- 2
Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 to 2 minutes add in the diced onions and minced garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the chopped green & red bell pepper, continue to mix with the olive oil, after 5 minutes and the bell peppers are soft, add in the chopped potatoes, drained chickpeas, 1 tsp sweet smoked paprika, 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups of cold water and 1/4 tsp saffron threads, give it a mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- 3
After 20 to 25 minutes the potatoes should be perfectly cooked, remove the lid from pan, pierce a potato with a toothpick, if it easily goes in, the potatoes are done, remove the stock pot from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!