My Favorite Chickpea Stew on a Cold Winters Day | Heart-Warming Recipe
This Chickpea Stew from Madrid, known as Potaje de Garbanzos a la Madrileña, is seriously my favorite stew during the cold winter season. It´s packed with flavors, easy to make and instantly warms your soul. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate experience.
What makes this chickpea stew stand out from the rest, is the thickner that is used. First you boil the vegetables, then you blend them and then add them into the stew. Not only does this thicken the stew, but gives it a beautiful creamy like texture.
To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. Important to drain them into a sieve and rinse under cold water. That way the chickpeas can absorb all the flavors in the pan.
TIPS & TRICKS to Make this Recipe: I garnished the stew with some hard boiled eggs, but you can veganzie this recipe by omitting the eggs. I used fresh bagged spinach here, but you can also use frozen spinach.
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Watch the Video Below on How to Make this Chickpea Stew from Madrid Spain
Chickpea Stew from Madrid Spain | Potaje de Garbanzos a la Madrileña
- 2 tbsp extra virgin olive oil 30 ml
- 2 onions
- 1 carrot
- 4 cloves garlic
- 4 tomatoes
- 2 1/2 cups canned chickpeas 20 oz / 400 grams
- 4 cups water 1 liter
- 1/4 tsp saffron threads .17 grams
- 2 cups fresh spinach 100 grams
- 1 bay leaf
- 2 eggs
- pinch sea salt
- dash black pepper
Roughly chop 1 onion and roughly chop 1 carrot, add into a stock pot, fill with 4 cups cold water, season with sea salt, 1 bay leaf and heat with a high heat
Meanwhile, add 2 eggs into a sauce pan, fill with cold water, enough to cover the eggs by 1/2 inch (1.25 cm) and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit for 12 minutes and then drain
After cooking the vegetables for 20 minutes, drain them into a sieve with a bowl underneath, set the vegetables aside and reserve the water
Finely chop 1/2 onion, roughly chop 4 cloves garlic, finely grate 4 tomatoes to end up with 1 cup (225 grams) tomato sauce and drain the canned chickpeas into a sieve and rinse under cold water
Heat the same stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute add in chopped onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the 1 cup tomato sauce, mix together and simmer
Meanwhile, add the reserved vegetables that we boiled earlier into a tall plastic cylinder, along with 1/4 cup (20 grams) of the drained chickpeas and 2 tbsp (30 ml) of the reserved broth, using a handheld mixer blend together until smooth, you can also use a food processor for this step
After simmering the tomato sauce for 4 minutes and it has thickened up, add the remainder of the drained chickpeas, the vegetable puree and season with sea salt & black pepper, gently mix together, then add in 2 cups of the reserved broth and a 1/4 tsp of saffron threads, mix together and raise the heat to a high heat, once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
After 10 minutes remove the lid, add in 2 cups fresh spinach, mix together until wilted, remove from the heat, transfer into shallow bowls and garnish with the hard boiled eggs cut into quarters, enjoy!
Get the Saffron Threads I used to make this recipe
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