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Chickpea Stew

Chickpea Stew from Madrid Spain | Potaje de Garbanzos a la Madrileña

Course Main Course
Cuisine Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Servings 2
Calories 484 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 2 onions
  • 1 carrot
  • 4 cloves garlic
  • 4 tomatoes
  • 2 1/2 cups canned chickpeas 20 oz / 400 grams
  • 4 cups water 1 liter
  • 1/4 tsp saffron threads .17 grams
  • 2 cups fresh spinach 100 grams
  • 1 bay leaf
  • 2 eggs
  • pinch sea salt
  • dash black pepper


  1. Roughly chop 1 onion and roughly chop 1 carrot, add into a stock pot, fill with 4 cups cold water, season with sea salt, 1 bay leaf and heat with a high heat

  2. Meanwhile, add 2 eggs into a sauce pan, fill with cold water, enough to cover the eggs by 1/2 inch (1.25 cm) and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit for 12 minutes and then drain

  3. After cooking the vegetables for 20 minutes, drain them into a sieve with a bowl underneath, set the vegetables aside and reserve the water

  4. Finely chop 1/2 onion, roughly chop 4 cloves garlic, finely grate 4 tomatoes to end up with 1 cup (225 grams) tomato sauce and drain the canned chickpeas into a sieve and rinse under cold water

  5. Heat the same stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

  6. After 1 minute add in chopped onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the 1 cup tomato sauce, mix together and simmer

  7. Meanwhile, add the reserved vegetables that we boiled earlier into a tall plastic cylinder, along with 1/4 cup (20 grams) of the drained chickpeas and 2 tbsp (30 ml) of the reserved broth, using a handheld mixer blend together until smooth, you can also use a food processor for this step

  8. After simmering the tomato sauce for 4 minutes and it has thickened up, add the remainder of the drained chickpeas, the vegetable puree and season with sea salt & black pepper, gently mix together, then add in 2 cups of the reserved broth and a 1/4 tsp of saffron threads, mix together and raise the heat to a high heat, once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

  9. After 10 minutes remove the lid, add in 2 cups fresh spinach, mix together until wilted, remove from the heat, transfer into shallow bowls and garnish with the hard boiled eggs cut into quarters, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Chickpea Stew from Madrid Spain | Potaje de Garbanzos a la Madrileña
Amount Per Serving
Calories 484 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 164mg55%
Sodium 719mg31%
Potassium 1389mg40%
Carbohydrates 54g18%
Fiber 15g63%
Sugar 13g14%
Protein 21g42%
Calcium 212mg21%
Vitamin C 54mg65%
Vitamin A 10232IU205%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.