Spain’s BEST-KEPT Chickpea Stew | Potaje de Garbanzos con Panecillos

This Spanish chickpea stew, known as potaje de garbanzos con panecillos, is quite possibly Spain’s best-kept chickpea stew. We’re talking a ton of flavors, simple everyday ingredients, and all done in about 40 minutes. Serve it next to a garden salad and a bottle of Spanish red wine for a complete meal.

To make this recipe, I used canned chickpeas, also known as garbanzo beans. You can also use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.

To make the panecillos (little pieces of fried bread), I used eggs, garlic, saffron, parsley, and plain breadcrumbs. You can mix it up and use other spices or herbs if you like. Either way, when you mix the ingredients together, you want a semi-thick, paste-like texture.

TIPS & TRICKS to Make this Recipe: You can serve this stew warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some more liquid when reheating.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spain’s BEST-KEPT Chickpea Stew

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Spain's BEST-KEPT Chickpea Stew | Potaje de Garbanzos con Panecillos

Course Main Course, Stew

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 558 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE CHICKPEA STEW

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion (chopped)
• 6 cloves garlic (chopped)
• 1 red bell pepper (chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 2 tomatoes (grated)
• 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
• 1 medium potato
• 3 cups vegetable broth 720 ml
• 1 bay leaf
• 3 oz fresh bagged spinach 100 grams
• sea salt & black pepper

FOR THE FRIED BREAD

• 1/4 cup extra virgin olive oil 60 ml
• 2 large eggs
• 3 cloves garlic (chopped)
• 1/4 tsp saffron threads .17 grams
• 2 tbsp chopped parsley 8 grams
• 1/2 cup plain breadcrumbs 60 grams
• sea salt & black pepper

Instructions

1. Heat a stock pot with a medium heat and add in 2 tbsp olive oil

2. After a couple of minutes add in the chopped onion, garlic, and red bell pepper, mix continuously, after 4 minutes and the vegetables are ligthly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomatoes, mix together and then simmer

3. In the meantime, cut the potato (peeled) into small bite-sized pieces, and drain the cans of chickpeas into a colander and rinse under water

4. After simmering the grated tomatoes for 5 minutes and they've slightly thickened, add in the drained chickpeas, chopped potatoes, and season with salt & pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a mix, once it comes to a boil place a lid on the pan and lower to a low-medium heat

5. While the stew is simmering make the pieces of fried bread, crack the eggs into a bowl, then add in the chopped garlic, saffron, chopped parsley, and season with salt & pepper, whisk together, then slowly add in the breadcrumbs while mixing continuously, you should end up with a semi-thick paste like texture

6. Heat a fry pan with a medium heat and add in 1/4 cup olive oil

7. After a couple of minutes add in spoonfuls of the mixture, all in a single layer and evenly spaced out, go for 3 minutes per side or until golden fried all around, then remove from the pan and set aside

8. After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through remove the bay leaf, then add in the spinach, gently mix the spinach into the stew until lightly wilted, then add the pieces of fried bread and mix together, remove from the heat

9. Transfer the stew into shallow bowls, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprika and Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spain's BEST-KEPT Chickpea Stew | Potaje de Garbanzos con Panecillos

Amount Per Serving

Calories 558 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 17g

Cholesterol 82mg27%

Sodium 534mg23%

Potassium 1021mg29%

Carbohydrates 61g20%

Fiber 14g58%

Sugar 7g8%

Protein 19g38%

Vitamin A 4388IU88%

Vitamin C 70mg85%

Calcium 176mg18%

Iron 6mg33%

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

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