Spain on a Fork > All Recipes > Main Dishes > Spanish Chickpea & Potato Stew | Heartwarming FEEL-GOOD Recipe
All Recipes, Main Dishes / September 25, 2023

Spanish Chickpea & Potato Stew | Heartwarming FEEL-GOOD Recipe

This Spanish Chickpea & Potato Stew, known as Potaje de Garbanzos con Patatas, is what heartwarming & delicious food is all about. We´re talking basic pantry staples, effort-less to put together and all done in just 40 minutes.

Spanish Chickpea & Potato Stew
In Spain this dish is typically served as a first course, followed up by some grilled chicken or fish. But you can also serve it as a main course, next to a garden salad and a crunchy baguette. Either way, enjoy this dish next to a bottle of Spanish red wine for the ultimate experience.

Spanish Chickpea & Potato Stew
To make this recipe I used canned chickpeas, just to make things easier & quicker. If you prefer, you can use dried chickpeas. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

Spanish Chickpea & Potato Stew

TIPS & TRICKS to Make this Recipe: To make the thickener, I used a mortar & pestle. If you don´t have one, you can also use a food processor, handheld blender or even a nutribullet.

Spanish Chickpea & Potato Stew

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Chickpea & Potato Stew

Spanish Chickpea & Potato Stew
5 from 2 votes

Spanish Chickpea & Potato Stew

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 454 kcal
Author Albert Bevia @ Spain on a Fork


  • 3 tbsp extra virgin olive oil 45 ml
  • 2 slices baguette (3/4 inch - 2 cm thick each)
  • 7 cloves garlic
  • 1 onion
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1 gram
  • 2 tomatoes
  • 2 potatoes medium in size
  • 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
  • 3 cups vegetable broth 720 ml
  • 2 tbsp chopped fresh parsley 8 grams
  • 1 bay leaf
  • pinch sea salt
  • dash black pepper


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

  2. After a couple of minutes add in the slices of baguette and 3 cloves of garlic (whole and peeled)

  3. In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the potatoes (peeled) into bite-sized pieces that are 2 cm - 3/4 inch thick

  4. Once the slices of baguette and garlic are golden fried all around, remove from the pan and transfer into a mortar, set aside

  5. Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated and season generously with sea salt & black pepper, mix together and then simmer without mixing

  6. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the chopped potatoes, the cans of chickpeas (drained & rinsed beforehand), the vegetable broth and the bay leaf, turn up to a high heat and gently mix

  7. When it comes to a boil, place a lid on the pan and lower to a low medium heat

  8. While the stew is simmering, move back to the mortar with the fried bread & garlic, add in the chopped parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture

  9. After simmering the stew for 20 minutes and the potatoes are just cooked through (pierce with a toothpick), add in the bread & garlic mixture and gently mix together, then remove from the heat

  10. Transfer into serving dishes and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts
Spanish Chickpea & Potato Stew
Amount Per Serving
Calories 454 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Sodium 1014mg44%
Potassium 1019mg29%
Carbohydrates 65g22%
Fiber 15g63%
Sugar 5g6%
Protein 17g34%
Vitamin A 968IU19%
Vitamin C 36mg44%
Calcium 135mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Alex C

    5 stars
    Fantastic recipe, really delicious! I also add a bit more paprika then suggested, but overall it is such a warm and comforting meal. Thanks!

    14 . Apr . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      15 . Apr . 2024
  2. Schef Wright

    5 stars
    Thanks, Albert! I’m making your Chickpea-Potato Stew for the second time this evening! We love all your vegan recipes, although we do usually enhance the amounts of paprika, garlic, and other spicy spices. I would love to buy a cookbook of your recipes! Thanks again and all the best, Schef Wright, Quincy, Florida, USA

    30 . Oct . 2023
    • Spain on a Fork

      So happy to hear that! Hopefully a cook book will be in the works soon 🙂 Much love

      30 . Oct . 2023
  3. Ramya

    Cant wait to make this soon for me i never had spanish chickpea and potato stew before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    25 . Sep . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      25 . Sep . 2023

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