Spanish Chickpea Stew Recipes

POTATO AND CHICKPEA STEW

Steps:

• If you're using fingerling potatoes, scrub them and then halve them lengthwise. If you're using round potatoes, scrub them and quarter them.
• In a large skillet or a Dutch oven over medium heat, warm the oil. When it's hot, toss in the onion, saffron threads (if you're using smoked paprika instead of saffron, wait and add it later), diced and sliced peppers, and potatoes. Cover the skillet or Dutch oven and cook, turning or stirring the vegetables every now and then, until the potatoes are almost but not quite tender, 15 to 25 minutes, depending on their size. Stir in the garlic and season with 1 teaspoon salt and plenty of pepper.
• Add the sweet or hot paprika (plus the smoked paprika, if you're using it), parsley, and sherry. Cook, uncovered, until the juices in the pan have reduced and are thick and syrupy, 2 to 5 minutes.
• Dump in the drained tomatoes (but reserve the juices), chickpeas or beans, and enough of the reserved tomato juice plus to cover the ingredients. If necessary, add water so the ingredients are submerged. Cover and cook over low heat until the potatoes are completely tender, 5 to 20 minutes more, depending on the size of the potatoes. Taste for salt and pepper and add more, if needed. The stew will be rather soupy.
• Stir the spinach into the stew and gently cook until it wilts, about 3 minutes. (Alternatively, if you prefer, you can gently sauté the spinach in a little olive oil over medium heat until it wilts and then stir it into the stew.)
• Divide the stew among bowls and drizzle with the extra-virgin olive oil. Serve immediately with a dollop of romesco sauce, if using.

SPANISH-STYLE CHICKEN STEW

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
• Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
• Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

SPANISH CHICKPEA AND SPINACH STEW

Steps:

• Heat up the oil in a large frying pan (ideally with a lid). Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
• Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
• Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
• Add tomato paste to the pan and stir it into the onion and garlic mixture.
• Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan, salt and half of the sugar. Let the sauce thicken by simmering it on a low heat with no lid on. Give the sauce a good stir from time to time.
• Once the sauce thickens, taste it and season with some black pepper and more sugar if needed. I used 3 tsp of sugar in this recipe as my tomatoes were quite tangy, but you may not need as much.
• Stir in cooked chickpeas and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam. If you are not in a rush, you can gently pan-fry the spinach in a little olive oil and garlic separately and then add it to the dish, but that's optional.
• Serve over rice, sprinkled with toasted almonds and fresh parsley.

SPANISH CHICKPEA STEW

Steps:

• Heat a large pot over medium-high heat and add a splash of water (you can use a tablespoon of oil, if you prefer), the onion and garlic. Sautee until the onions are very soft, adding more water as necessary. Add the diced tomato and sautee until broken down completely, breaking the pieces up with your spoon as they soften. Add the bay leaves and paprika and fry for about a minute, while stirring, to release the flavour.
• Dried chickpeas: Add the water and chickpeas. Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary. When the chickpeas are finishing, add the potato and carrot and cook until soft. Finally, stir in the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.
• Cooked chickpeas: Add the water, chickpeas, potato and carrot and simmer until the vegetables are soft. Add the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.
• This stew can be served thick or thin. Take out some of the liquid if you want it thicker, or add a bit more water for a thinner soup.

SPANISH CHICKPEA STEW WITH CAULIFLOWER BROCCOLI RICE

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally. 3 mins.
• Meanwhile, blend the tomato with the ginger to puree and keep ready. Alternatively use tomato puree and minced ginger.
• Add the spices to the saucepan and mix for a few seconds. Add tomato ginger puree to the saucepan and cook for 4 minutes until starting to thicken, stir occasionally. (add a tbsp tomato paste for color and flavor if using fresh tomatoes).
• Add the chickpeas and the vegetables and mix in. Add water and salt, sugar/sweetener and cook partially covered for 10 to 12 minutes until vegetables are tender. Fold in baby spinach or greens at this point if using. Taste and adjust salt and heat. Add a dash of lemon to balance if needed.
• Grate or shred the cauliflower and broccoli in a food processor. Pulse until it is evenly shredded. Heat oil over medium in a skillet. Add cumin seeds and let them start to change color. 1 minute. Add grated cauliflower and broccoli mix well. Add salt, garlic and cayenne and mix well. Reduce heat to medium low. Cover and cook for 4 to 5 minutes. Add a dash of lemon fluff and cover and let it continue to steam in its own heat for another 2 minutes.
• Add individual serving to bowls with the chickpea stew, some cilantro, chopped red onion, crunchy veggies or greens. Serve hot.

SPANISH SHRIMP WITH CHICKPEAS RECIPE

Steps:

• Separate the heads of the shrimp and reserve. Peel the remainder of the shrimp, devein (take out the intestine) and reserve.
• In a medium frying pan, heat a couple of tablespoons of olive oil and sauté the shrimp heads for a few minutes, allowing them to release their flavor.
• Remove the heads from the pan and sauté the diced onions and carrots until starting to brown (about 10 minutes).
• Add the celery, fennel, and tomato paste, and sauté for a couple of minutes.
• Add the brandy and the herbs, sauté for about a minute until some of the alcohol evaporates.
• Add the fresh diced tomatoes and bring to a simmer.
• Then add the fish stock and cook over a medium simmer.
• Reduce by about one third and remove the bay leaves.
• Add high-quality chickpeas (jarred or pre-cooked) to the strained broth.
• Cook over a slow heat for about 10 minutes.
• In the meantime, coat the raw shrimp in olive oil and a pinch of salt and pepper
• Sauté over medium-high heat until just cooked.
• Remove from heat.
• You can either chop up and add the sautéed shrimp directly to the pot, or you can add a few jumbo shrimp to each person's dish in a more decorative way.
• Season the stew with salt and pepper before serving. Enjoy!

SWEET POTATO CHICKPEA STEW

Steps:

• In a deep saucepan, heat olive oil up. Fry sliced onion and garlic on low heat till onion turns translucent, about 5 minutes. Add tiny diced sweet potato to the pan and stir to coat in olive oil.
• Add Ground Cumin and Harissa Paste to the pan, and stir/cook for a minute or two to toast the spices off. After 2 minutes, pour in can of Crushed Tomatoes into the pan, along with drained chickpeas and 1/2 cup of Vegetable stock. Stir well.
• Add Sugar and Maple Syrup to pan, stir well, and cover pan with a lid. Let simmer, on low to medium heat, for about 25 minutes, or until sweet potato has softened.
• During hat 25 minute simmering time, stir the stew every 10 minutes or so to prevent scorching at the bottom of the pan.
• Once sweet potato is softened, add Baby Spinach into the pan, cover with a lid for a minute to let spinach wilt, and then uncover and stir spinach in.
• Taste, and season appropriately with Salt and Pepper.
• Serve with a side of Brown Rice, and top stew with Toasted Slivered Almonds and Chopped Parsley.