Spanish Chickpea Stew

Name: Spanish Chickpea Stew
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4 servings
Ingredients: 250 g dried chickpeas (or 400g tinned chickpeas, for speed); 3 tbsp extra virgin olive oil; 1 null medium onion, finely chopped; 2 cloves garlic, crushed or finely chopped; 1 null large carrot, sliced or diced; 100 g fresh chorizo, sliced (optional); 1 null medium potato, peeled and cut into chunks; 1 tsp sweet paprika; 0.5 tsp ground cumin (optional); 1 null bay leaf; 1.5 litre vegetable stock or water; null null salt, to taste; null null freshly ground black pepper, to taste

#Legumes #Boiled #Intermediate

Total Time120mins

Rating0.0/ 5.0

Servings4people

Sofía Moreno

@sofia_moreno

Ingredients

dried chickpeas (or 400g tinned chickpeas, for speed)250 g

extra virgin olive oil3 tbsp

medium onion, finely chopped1

garlic, crushed or finely chopped2 cloves

large carrot, sliced or diced1

fresh chorizo, sliced (optional)100 g

medium potato, peeled and cut into chunks1

sweet paprika1 tsp

ground cumin (optional)0.5 tsp

bay leaf1

vegetable stock or water1.5 litre

salt, to taste

freshly ground black pepper, to taste

Instructions

If using dried chickpeas, soak them in a bowl of cold water overnight (about 12 hours). Next day, drain and rinse. If using tinned chickpeas, simply drain and rinse under running water.

Heat the extra virgin olive oil in a large saucepan over medium heat.

Add the chopped onion and garlic, and cook for 5-7 minutes until soft and translucent.

Stir in the carrot and cook for another 5 minutes until it begins to soften.

If using chorizo, add it now and fry for 2-3 minutes until lightly browned.

Add the chickpeas, potato and bay leaf. Sprinkle over the sweet paprika and ground cumin (if using), and mix well to coat everything in the spices.

Pour in the vegetable stock or water to just cover the ingredients. Increase the heat and bring to the boil.

Once boiling, reduce to a gentle simmer, cover with a lid and cook for 1½ to 2 hours if using dried chickpeas, or 20 to 30 minutes for tinned, until the chickpeas and vegetables are very tender.

Season with salt and plenty of freshly ground black pepper. For a thicker stew, lightly crush a few chickpeas and potato chunks against the side of the pan.

Remove from the heat and allow the stew to rest for 5-10 minutes before serving. Serve with crusty bread if you like.

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