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Let me share my go-to comfort meal for chilly evenings. This Spanish chickpea and potato stew warms both body and soul. Rich, hearty flavors meld beautifully as potatoes simmer alongside plump chickpeas in a savory broth. Smoky paprika adds depth, while cumin brings subtle earthiness. Topped with fresh parsley, each spoonful bursts with Mediterranean-inspired goodness. Best part? This one-pot wonder comes together quickly, perfect for busy weeknights or lazy weekends. Trust me, you'll want seconds!
Ingredients for Spanish Chickpea and Potato Stew
- Olive oil: Adds richness and flavor to the stew, helping to sauté the onions and garlic for a flavorful base.
- Onion: Provides a sweet and savory base flavor to the stew, enhancing the overall taste of the dish.
- Garlic: Adds a pungent and aromatic flavor to the stew, complementing the other spices and ingredients.
- Smoked paprika: Infuses a smoky and slightly spicy flavor into the stew, giving it depth and complexity.
- Ground cumin: Adds warm and earthy notes to the stew, enhancing the overall flavor profile of the dish.
- Potatoes: Add heartiness and texture to the stew, making it a satisfying and filling meal.
- Chickpeas: Provide protein and fiber to the stew, making it a nutritious and wholesome dish.
- Vegetable broth: Serves as the liquid base of the stew, adding depth of flavor and keeping the dish vegetarian-friendly.
- Bay leaf: Infuses a subtle herbal flavor into the stew, enhancing the overall aroma and taste of the dish.
- Fresh parsley: Adds a pop of freshness and color to the stew, brightening up the dish and providing a finishing touch.
Read more: Chickpea Sweet Potato Stew Recipe
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew with enough space for all the ingredients to simmer together.
- Chef's knife: Needed for chopping the onion, garlic, and parsley with precision and ease.
Spanish Chickpea And Potato Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1 bay leaf
- 1/4 cup fresh parsley, chopped for garnish
Read more: Spanish Chicken Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, smoked paprika, and ground cumin. Cook for another minute.
- Add diced potatoes, chickpeas, vegetable broth, salt, black pepper, and bay leaf. Bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, about 30 minutes.
- Remove bay leaf. Adjust seasoning if needed.
- Garnish with chopped fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Spanish Seafood Stew Recipe
Tips for Making Spanish Chickpea and Potato Stew Ahead of Time
Make Ahead Instructions
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of water or broth if needed to loosen it up.
Freezing Instructions
- Allow the stew to cool completely before transferring it to airtight containers or freezer bags.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a splash of sherry vinegar to this Spanish Chickpea and Potato Stew just before serving can enhance the flavors and give it a tangy kick.
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