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a large pot of chickpea stew (Potaje de Garbanzos) waiting to be served

Chickpea Stew (Spanish Potaje de Garbanzos)

Byron
Vegan | Gluten-Free Option | One-Pot Recipe
It’s a very simple one-pot recipe that requires the vegetables to simmer with the stock and spices for around 40 minutes. While traditional Spanish recipes for this dish contain no meat, many households add chorizo to increase the rich smoky flavors of the stew.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course dinner, Main Course, main meal, stew
Cuisine Authentic Spanish recipe, Spain
Servings 6 people (main)
Calories 695 kcal

Equipment

  • 1 Large pot with lid
  • 1 Sharp knife
  • 1 Box grater (to grate the tomatoes)

Ingredients

  • 30 oz 850g canned chickpeas
  • 2 tablespoons of extra virgin olive oil
  • 2 cups of vegetable stock homemade or store-bought
  • 1 large onion diced fine
  • 4 cloves garlic minced
  • 1 red bell pepper chopped
  • 2 medium tomatoes grated, skin removed
  • 2 carrots diced
  • 3 large potatoes optional
  • 2 bay leaves
  • 1 teaspoon of dried parsley or 1 tablespoon of fresh
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of sea salt
  • Pepper for seasoning
  • As required - Some old baguette made into breadcrumbs or for gluten-free option use almond flour.

Instructions
 

Step 1 - Prepare chickpeas

  • Note: For this recipe, we used store-bought (prepared) chickpeas in the can. If you’re doing the same, skip to the next step.
    If you’re using dried chickpeas, you’ll need to wash and soak them overnight.
    The next day, drain and rinse the chickpeas, and simmer them in fresh water for 1-2 hours on medium-low heat. Once done, drain the chickpeas and set them aside.
    30 oz 850g canned chickpeas
    A large bowl of cooked chickpeas sits in a Spanish kitchen.

Step 2 - Prepare vegetables

  • In a large pot on medium-high heat, add the olive oil and onions and cook for around 5 minutes until the onions soften and become golden.
    2 tablespoons of extra virgin olive oil, 1 large onion
    a pan of fried onions
  • Add the diced garlic and cook for 1 minute. Add the chopped bell pepper and carrots and allow to cook for 3-4 minutes until the veggies soften.
    4 cloves garlic, 1 red bell pepper, 2 carrots
    Chopped vegetables added to a pan of fried onions
  • Add the grated tomatoes, parsley, rosemary, smoked paprika, and salt and stir through. Cook for around 3-4 minutes or until fragrant.
    2 medium tomatoes, 1 teaspoon of dried parsley, 1 teaspoon of dried rosemary, 1 teaspoon of smoked paprika, 1 teaspoon of sea salt
    spices, and some fresh parsley are added to a pot of simmering vegetables

Step 3- Add chickpeas and stock

  • If you’re using potatoes, add them with the stock and bay leaves. Add the chickpeas then cover.
    30 oz 850g canned chickpeas, 3 large potatoes, 2 bay leaves, 2 cups of vegetable stock
    potoatoes, chickpeas, bay leaves, and vegetable stock are added to simmering vegetables and spices
  • Reduce heat to medium and allow the stew to simmer for around 25-30 minutes.
  • Near the end, check the consistency of your stew and slowly add some breadcrumbs or almond flour to thicken the stew (as required).
    As required - Some old baguette
    some breadcrumbbs are added to a pan of chickpea stew

Step 4 - Serve

  • Season with salt and cracked black pepper to taste and serve.
    Pepper
    a large pot of chickpea stew (Potaje de Garbanzos) waiting to be served

Video

Keyword chickpeas, Easy Dinner ideas, easy recipe, easy to make, gluten-free, Potatoes, Stew, vegan, Vegan Stew, Vegetable stew, vegetables