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.
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.
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.
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.
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Watch the Video Below on How to Make this Spanish Chickpea & Potato Stew
Spanish Chickpea & Potato Stew
- 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
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the slices of baguette and 3 cloves of garlic (whole and peeled)
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
Once the slices of baguette and garlic are golden fried all around, remove from the pan and transfer into a mortar, set aside
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
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
When it comes to a boil, place a lid on the pan and lower to a low medium heat
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
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
Transfer into serving dishes and garnish with fresh parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe
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