Spanish Vegetarian Chickpea Stew | Possibly the BEST Plant-Based Stew
This Spanish Vegetarian Chickpea Stew, known as Potaje de Garbanzos a la Andaluza, is possibly the best plant-based stew ever. It’s packed with layers of flavors, super easy to make and all done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for an incredible meal.
To make this dish, I used canned chickpeas, aka garbanzo beans. Just to make things easier and quicker. Of course, you can also 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.
To thicken the stew, I used a combination of blanched almonds, garlic and parsley. I used a mortar & pestle to create the paste. If you don’t have one. You can also use a food processor, handheld blender or even a nutri-bullet.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. When reheating, just add in some broth or water to bring the stew back to life.
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Watch the Video Below on How to Make this Spanish Vegetarian Chickpea Stew
Spanish Vegetarian Chickpea Stew
- 3 tbsp extra virgin olive oil 45 ml
- 20 blanched almonds
- 8 cloves garlic
- 1 small onion
- 1 green bell pepper
- 1 carrot
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 2 tomatoes
- 2 potatoes
- 2 cans chickpeas 15.5 oz / 440 grams each
- 3 cups vegetable broth 720 ml
- 1 bay leaf
- handful fresh parsley
- sea salt & black pepper
Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite-size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the blanched almonds and four whole cloves of garlic (skins removed), mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, transfer them into a mortar and set aside
Using the same pan with the same heat, add in the chopped onion, garlic, green bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained chickpeas and vegetable broth, then add in the bay leaf, turn it up to a high heat and give it a gentle mix
When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat
In the meantime, add in 2 tbsp (8 grams) chopped fresh parsley into the mortar with the almonds & garlic, along with 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 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they're done), add in the almond and garlic mixture, mix together until well mixed, then remove from the heat
Transfer into shallow bowls and garnish with fresh parsley, enjoy!
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