Not Another Chickpea Stew | Delicious Spanish Chickpeas with Beer

We´ve made a ton of recipes using chickpeas, but let me tell you, this Spanish Chickpeas with Beer is probably the most flavorful and unique one yet. We´re talking an insane amount of flavor, super easy to make and all done in 30 minutes.

What makes this chickpea dish stand out is the beer. Which by the way, we will be cooking off the alcohol. As it gives this dish an incredible lift of flavors and a beautiful depth of goodness. I used a Spanish beer (Estrella Damm), but you can use any beer you like.

For the chickpeas I used canned, just to make things quicker and easier. But you can always used dried if you prefer. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 5 days in the fridge or up to 3 months in the freezer. Always in an air-tight container. Just add in a little broth when reheating.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
VEGETABLE BROTH

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make Spanish Chickpeas with Beer

Print

Spanish Chickpeas with Beer | Garbanzos a la Cerveza

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 319 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 6 cloves garlic
• 3 tomatoes
• 2 cans chickpeas 15.5 oz / 440 grams each
• 12 oz bottle beer 33 cl
• 1/2 cup vegetable broth 120 ml
• 1 tsp ground cumin 2 grams
• 1/4 tsp saffron threads .17 grams
• 2 bay leaves
• pinch sea salt
• dash black pepper
• fresh parsley

Instructions

1. Heat a large fry pan with a medium heat and add in the extra virgin olive oil

2. Meanwhile, roughly chop the onion, roughly chop the garlic and roughly chop the tomatoes

3. Add the onion and garlic into the hot pan with the olive oil, mix together, after 4 minutes add in the ground cumin, give it a quick mix, then add in the tomatoes and continue to mix, after 5 minutes and the tomatoes are lightly sauteed, turn off the heat and let the mixture cool

4. Meanwhile, drain the cans of chickpeas into a colander and rinse under cold water

5. Once the mixture has slightly cooled off, add into a food processor, along with 1/4 cup (40 grams) of the chickpeas, 1/2 cup vegetable broth and season with sea salt & black pepper, pulse until you end up with a smooth puree

6. Heat the same pan with a medium heat, add in the puree, the beer and the saffron, mix together and simmer, after 5 minutes add in the drained chickpeas and season with sea salt & black pepper, mix together, then add in the bay leaves and place a lid on the pan, lower to a low-medium heat and simmer for 10 minutes

7. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts

Spanish Chickpeas with Beer | Garbanzos a la Cerveza

Amount Per Serving

Calories 319 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Sodium 719mg31%

Potassium 601mg17%

Carbohydrates 39g13%

Fiber 11g46%

Sugar 3g3%

Protein 12g24%

Vitamin A 873IU17%

Vitamin C 16mg19%

Calcium 104mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.