Description
A hearty and flavorful Spanish stew made with chickpeas, potatoes, and peppers in a smoky, spiced broth. This rustic dish is a comforting and nutritious one-pot meal, perfect for any season.
Ingredients
Units
Scale
- 2 cups canned chickpeas, drained and rinsed
- 2 medium potatoes, diced
- 1 small onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups vegetable or chicken broth
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
- Add spices: Stir in smoked paprika, cumin, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Combine chickpeas and potatoes: Add chickpeas and potatoes, stirring to coat with the spices.
- Simmer: Pour in the broth, season with salt and black pepper, and bring to a gentle simmer.
- Cook: Cover and cook for 20-25 minutes, or until the potatoes are tender and the stew thickens slightly.
- Serve: Garnish with fresh parsley and serve hot with crusty bread.
Notes
- For a richer flavor, add a splash of white wine before adding the broth.
- You can blend a portion of the stew for a creamier texture.
- This dish pairs well with a drizzle of olive oil and a sprinkle of smoked paprika before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Stew
- Method: Stovetop
- Cuisine: Spanish, Mediterranean
