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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Vegetarian Chickpea Stew
Spanish Vegetarian Chickpea Stew
Ingredients
- 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
Instructions
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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
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Heat a stock pot with a medium heat and add in the olive oil
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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
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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
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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
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When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat
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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
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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
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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Amy
Just moved to Valencia so working on learning some Spanish recipes to make at home. This was the first one I tried and it was great! Looking forward to trying lots more!
17 . Feb . 2024Spain on a Fork
Happy to hear that! Valencia is a beautiful place 🙂 Much love
18 . Feb . 2024Nicole
02 . Feb . 2024The stew tastes great. I had to use slivered blanched almonds. Is that fine?
Spain on a Fork
Absolutely! Glad you enjoyed it 🙂 Much love
03 . Feb . 2024Laura-Lee Fineman Karp
Fabulous recipe. I used dried chickpeas, which I prefer although it increases the prep time. Although I’ve made chickpea stews, none have ever been as good as this. Combining garlic with almonds and then mashing them in a mortar and pestle is oh-so-redolent of Spain, and oh-so-delicious.
29 . Jan . 2024Likewise the use of cumin.
One question: why does the Nutrition Facts indicate 28% sodium?
Spain on a Fork
Glad you liked the dish! The sodium comes from the broth and the salt used in the recipe, which you can alter to your liking 🙂 Much love
30 . Jan . 2024Skg Jayawardena
23 . Jan . 2024Thanks. Looking fwd to try it out.👍
Spain on a Fork
Hope you enjoy! Much love 🙂
24 . Jan . 2024Ramya
Cant wait to make this soon for me i never had spanish vegetarian chickpea stew before perfect for my after office meals love your recipes as always brightens up my day everyday after work
20 . Jan . 2024Spain on a Fork
Sounds great Ramya! Much love 🙂
22 . Jan . 2024Lou Ciaccio
19 . Jan . 2024This has been a staple meal for me since I found Spain on a Fork. It and the other recipes I have tried so far have been delicious, easy to make and filling. This dish in particular is really great on a cold winters evening. Truth is it eating this way has lowered my A1C, cholesterol and weight considerably. Thank you!
Spain on a Fork
Happy to hear that!! Thanks for the comment 🙂 Much love
20 . Jan . 2024