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.
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Watch the Video Below on How to Make Spanish Chickpeas with Beer
Spanish Chickpeas with Beer | Garbanzos a la Cerveza
- 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
Heat a large fry pan with a medium heat and add in the extra virgin olive oil
Meanwhile, roughly chop the onion, roughly chop the garlic and roughly chop the tomatoes
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
Meanwhile, drain the cans of chickpeas into a colander and rinse under cold water
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
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
Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Get the Saffron Threads I used to make this Recipe
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