Spanish Chickpea Stew | A Timeless Spanish Dish
Spain is known for making some of the best stews ever and this Spanish Chickpea Stew is no exception. Truly, one of the most classic and traditional dishes from Spain. Loaded with Spanish flavors, super easy to make and comes together in just 40 minutes.
What I love about this stew, is that it´s made with everyday simple Spanish ingredients. But the best part? It´s super healthy. Packed with protein & fiber, vitamins & minerals, the type of food you should be eating, as it nourishes the body & soul.
What gives this stew that big-punch of Spanish flavors is the sweet smoked Spanish paprika and the saffron. These 2 ingredients, are what take this stew to the next-level. So make sure to use the good stuff here.
TIPS & TRICKS to Make this Recipe: I used jarred chickpeas to make this recipe, which is the same thing as canned. But you can totally use dried chickpeas here. Just soak them for 24 hours in cold water and then boil them for 45 to 60 minutes.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SAFFRON THREADS
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Join Me on Patreon!
Watch the Video Below on How to Make this Spanish Chickpea Stew
Spanish Chickpea Stew | A Timeless Spanish Dish
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1/2 onion
- 4 cloves garlic
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 potato
- 2 cups canned cooked chickpeas 400 grams / 20 ounces
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .45 grams
- 3 cups cold water 710 ml
- 1/4 tsp saffron threads .17 grams
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
-
Drain a 20 ounce can of cooked chickpeas into a sieve, rinse under cold running water, cut 1 large potato into 1/2 inch thick chunks, roughly dice 1/2 of a green and 1/2 of a red bell pepper, finely dice 1/2 onion and finely mince 4 cloves of garlic
-
Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 to 2 minutes add in the diced onions and minced garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the chopped green & red bell pepper, continue to mix with the olive oil, after 5 minutes and the bell peppers are soft, add in the chopped potatoes, drained chickpeas, 1 tsp sweet smoked paprika, 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups of cold water and 1/4 tsp saffron threads, give it a mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
-
After 20 to 25 minutes the potatoes should be perfectly cooked, remove the lid from pan, pierce a potato with a toothpick, if it easily goes in, the potatoes are done, remove the stock pot from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
Loved this stew! I found your videos on YouTube and was happy to see so many “accidentally vegan” recipes with chickpeas, beans, potatoes, etc. Will be trying out more of these in the future 🙂
Happy to hear that! Thanks for the comment 🙂 Much love
How about a chorizo and when would u add it? Gracias
I would add it sliced into rounds as you are sauting the vegetables 🙂 Much love
This is the perfect combo of delicious, healthy, and simple! Fantastic work!
Happy to hear that! Much love 🙂
One of my favorites. Thank you. 🥰
Happy to hear that! Much love 🙂
Very yummy. Even my pepper-hating partner ate it and declared it “quite good”.
Actually found the recipe thanks to Beth over there, whose horribly off-topic review was featured (and ridiculed) on Reddit’s /r/ididnthaveeggs a little while ago. So I guess every cloud does have a small silver lining.
Happy to hear that! Much love 🙂
Hi Dave.
Great tasting and simple to make recipe!
Glad you enjoyed it, Much love! PS: It´s Albert 🙂
Potatoes are super high oxalate and suggesting subbing turmeric for saffron proves you don’t get what a low oxalate diet is!
I never stated this dish was for an oxalate diet, it´s just a Spanish recipe for a chickpea stew……thanks for the 1 star rating 🙂 much love
Can I use russet potatoes in this stew, or should I stick to more waxy type potatoes?
I recommend potatoes that are a bit more waxy, as they hold their shape better 🙂 much love
What are the best kind of potatoes to use for this recipe? Is russet okay or I should something more waxy?
I recommend potatoes that are a bit more waxy, as they hold their shape better 🙂 much love
Hi, didn’t make this yet but want to. Are saffron threads essential to the recipe? I don’t think they sell that at my supermarket
You can sub for ground turmeric 🙂 much love!
This soup was so flavorful and easy to make. I added a fried egg on top for extra protein, thank you!
Sounds great! Much love 🙂
I look forward to making it – but I’ll reserve the “AquaFaba” (chickpea water) to use in the dish instead of “cold water”. The AF will also help thicken the gravy a little.
Well done Albert. Just like my ex Spanish wife use to make. I can now make it as frequently as I like. Top man?
Thanks for the comment Stewart 🙂 much love
I’m going to make tonight for the girlfriend, I’ve noticed chopped tomatoes isn’t on the ingredients but is on the method, I’m guessing one can of chopped tomatoes will suffice? ?
I did not use tomatoes in this recipe, but you can add if you like 🙂 much love
Esta sopa es muy buena. Muchas gracias por la receta.
Muchas gracias! Un saludo 🙂
Made with some home made chicken stock as I had some handy, we don’t like smoked paprika, so I used sweet, but roasted my peppers and added them near the end, everything else as recipe, except I threw in some just al dente chopped green beans I had spare for a few minutes before serving to warm through. ts a lovely recipe, simple, economical and tasty. Thank you very much! Sorry about all the tweaking, but I like using up leftovers.
Nothing wrong with tweaking to your style! glad you enjoyed the dish 🙂 much love
This stew is so wonderful! I made a double batch to have for lunches during the work week and am already looking forward to lunch tomorrow, even though I just ate. 🙂 I followed the recipe exactly as written, except for adding a chopped carrot and a bit more paprika.
Thank you so much for these recipes. My husband and I have made several so far and all have been great!
I am so happy to hear that! Much love to you both 🙂
I want to try and make this for my family and Dad this coming weekend. Our family is from the north of Spain and this looks perfect to eat given the weather. How many servings does your recipe make? We are all together 7.
This recipes feeds 2 hungry people, I would triple the beans, potato & water, and double up on the rest of the ingredients 🙂 much love
This was truly “packed with flavor”. Will make again for sure!
So glad you enjoyed it 🙂 Much love!
Great recipe, the clarity of flavors just shines through to make the whole thing like a “party in your mouth”! Pretty much anything Albert from”Spain On A Fork” is making, you want to eat; this guy rocks…! Check out his recipe for “Patatas a lo Pobre” – Spanish soul food, really good…
So happy you enjoyed the dish Brian! Truly appreciate your comment 🙂 much love
Greetings,
I made this with the Golden brand saffron and the Kiva paprika. I appreciate the recommendation on those pantry staples.
I confess I can’t ever leave well enough alone so I chopped some sun dried tomatoes and added them in during the last 5 minutes of cooking. I know this dish would be just as delicious without them.
Thanks so much for the great recipes!
So happy to hear that! thanks for the comment 🙂 much love
I’m always looking for new vegan recipes and this one was perfection. Thanks so much!
So happy to hear that! much love 🙂