Potato and Chickpea Stew Recipe

Name: Potato and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yellow Finn, fingerling, or red potatoes; 3 tablespoons olive oil; 1 large onion, finely diced; 2 generous pinches saffron; 2 large red bell peppers, finely diced; 1 large yellow bell pepper, cut into l-inch-wide strips; 2 large garlic cloves, minced; 1 heaping teaspoon sweet paprika; 1/4 cup chopped parsley, plus extra for garnish; 1/4 teaspoon red pepper flakes; 1/2 cup medium-dry sherry; 2 cups canned crushed tomatoes, plus their juices; 2 1/2 cups cooked chickpeas or 2 15-ounce cans, rinsed; 3 cups chickpea-cooking broth or water; Salt and freshly milled pepper; Picada, if needed; Romesco Sauce

Servings: persons

1 pound Yellow Finn, fingerling, or red potatoes
3 tablespoons olive oil
1 large onion, finely diced
2 generous pinches saffron
2 large red bell peppers, finely diced
1 large yellow bell pepper, cut into l-inch-wide strips
2 large garlic cloves, minced
1 heaping teaspoon sweet paprika
1/4 cup chopped parsley, plus extra for garnish
1/4 teaspoon red pepper flakes
1/2 cup medium-dry sherry
2 cups canned crushed tomatoes, plus their juices
2 1/2 cups cooked chickpeas or 2 15-ounce cans, rinsed
3 cups chickpea-cooking broth or water
Salt and freshly milled pepper
Picada, if needed
Romesco Sauce

1
If using fingerling potatoes, scrub, then halve them lengthwise.
2
Large round potatoes can be cut into thick rounds or quartered lengthwise.
3
Warm the oil in a wide pot with the onion, saffron, peppers, garlic, and potatoes.
4
Cook over medium-low heat, stirring gently every now and then until the potatoes are tender-firm, about 25 minutes.
5
Add the paprika, parsley, and pepper flakes and cook for 3 or 4 minutes.
6
Add the sherry and cook until the juices in the pan are thick and syrupy, about 12 minutes.
7
Add the tomatoes, chickpeas, and broth to cover.
8
Season with 1 1/2 teaspoons salt and plenty of pepper.
9
Cover and cook over low heat until the potatoes are completely tender, about 20 minutes.
10
If the stew is soupy and you plan to serve it right away, stir in 1/4 cup picada (or more, if necessary) to thicken it.
11
If you dont plan to serve the stew for 1 hour or more, it may not need the bread crumbs since it will thicken as it stands.
12
Serve in soup plates with any additional picada sprinkled over the top along with the extra parsley.
13
Add a spoonful of the Romesco sauce to each bowl and pass the rest.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound Yellow Finn, fingerling, or red potatoes, 3 tablespoons olive oil, 1 large onion, finely diced, 2 generous pinches saffron, and more.

Yes, Potato and Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Chickpea Stew

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