This potato and chickpea stew is hearty and healthy and vegetarian and pretty darn satisfying, too.
This potato and chickpea stew is hearty and satisfying, and dare we say it, pretty healthy, too. In this Spanish-inspired vegetarian dish, potatoes, peppers, tomato, and chickpeas are simmered until tender in a broth spiked with paprika and tomato and finished with a dollop of romesco sauce. Remarkably good stuff.–Angie Zoobkoff
Potato and Chickpea Stew Recipe
- Quick Glance
- 45 M
- 1 H, 15 M
- Serves 4
- 1 pound fingerling or medium round potatoes, such as Yellow Finn (454 g)
- 2 tablespoons olive oil (30 ml)
- 1 large onion, finely diced (about 9 ounces or 255 g)
- 2 generous pinches saffron or 1 rounded teaspoon smoked paprika (2 g)
- 2 large red bell peppers, stemmed, seeded, and finely diced (about 12 ounces or 340 g)
- 1 large yellow bell pepper, stemmed, seeded and cut into strips a scant 1-inch (2.5-cm) wide (about 6 ounces or 170 g)
- 2 large cloves garlic, thinly sliced (about 8 g)
- Sea salt and freshly ground black pepper
- 1 heaping teaspoon sweet or hot (unsmoked) paprika (2 g)
- 3 tablespoons chopped parsley (about 10 g)
- 1/2 cup dry sherry (120 ml)
- 1 1/2 cups fresh or canned diced tomatoes, plus their juices (14 ounces or 396 g)
- 1 1/2 cups cooked chickpeas or other beans (250 g)
- 1 to 2 cups liquid (use a combination of chickpea or bean broth plus tomato juice or water) (237 to 473 ml)
- 1 bunch spinach, stems removed (about 5 ounces or 140 g)
- Extra-virgin olive oil, for serving
- Store-bought or homemade romesco sauce, to serve (optional)
- 1. If you’re using fingerling potatoes, scrub them and then halve them lengthwise. If you’re using round potatoes, scrub them and quarter them lengthwise.
- 2. In a wide skillet or Dutch oven over medium heat, warm the oil. When it’s hot, toss in the onion, saffron threads (if you are using smoked paprika instead of saffron, you’ll add it a bit later), diced and sliced peppers, and potatoes. Cover the skillet or Dutch oven and cook over medium heat, turning the vegetables every now and then with a wide rubber scraper, until the potatoes are almost but not quite tender, 15 to 25 minutes. Stir in the garlic and season with 1 teaspoon salt and plenty of pepper.
- 3. Add the sweet or hot paprika (plus the smoked paprika, if you are using it), parsley, and the sherry. Cook, uncovered, until the juices in the pan have reduced and are thick and syrupy, 2 to 5 minutes.
- 4. Dump in the drained tomatoes (but reserve the juices), chickpeas, or beans, and enough of the reserved tomato juice plus liquid to cover. Cover and cook over low heat until the potatoes are completely tender, about 5 to 20 minutes more, depending on the size of the potatoes. Taste for salt and pepper and add more, if needed.
- 5. Stir the spinach into the stew and gently cook until it’s wilted, about 3 minutes.
- 6. Divide the stew among 4 bowls and drizzle with olive oil. Serve immediately with a dollop of romesco sauce, if using.
Hungry for more? Chow down on these:
Potato and Chickpea Stew Recipe © 2017 Deborah Madison. Photo © 2017 Erin Scott. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!