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.
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Watch the Video Below on How to Make this Spanish Chickpea Stew
Spanish Chickpea Stew | A Timeless Spanish Dish
- 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
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!
Get the Saffron Threads I used to make this recipe
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