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.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

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

5 from 4 votes

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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

Ingredients

• 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

Instructions

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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