Spanish Chickpea Stew – Potaje de Garbanzos

Spanish Chickpea Stew

There´s  a little restaurant that I frequent in a town called Jerica in the province of Castellon. They offer el menu del dia (daily menu) for only 9 EUROS. Included in the price you get to choose a first plate, a second plate, dessert, wine and bread. My favorite reason for going to this restaurant, besides the price, is the chickpea stew on their menu, it is out of this world good! Let me introduce you to this Spanish chickpea stew, known as ¨Potaje de Garbanzos¨ in Spain.  If I told you that this dish was done in under 30 minutes, would you believe it? well you should, because I have created a recipe that only takes 30 minutes to make! The best part? the deep and hearty flavors, your guests will think that you slaved for hours in the kitchen making it! Another good reason to love this dish, is that chickpeas are one of the great super foods, and in this recipe, they are the star. Watch the video below on how to easily make this Spanish chickpea stew and be surprised at how a 30 minute stew can taste like one that has been cooking for 12 hours. Salud! 

Spanish Chickpea Stew
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. (1) Cup Cooked Jarred Chickpeas
  2. (1/2) Cup Tomato Puree
  3. (5) Cups of Fresh Spinach (cleaned and cut)
  4. (1/2) Tsp Smoked Paprika
  5. (1/2) Tsp Cumin
  6. (2) Cloves of Garlic Finely Minced
  7. (1) Egg
  8. (1) Bay Leaf
  9. (1/2) Cup of Diced Onions
  10. (3) Tbsp Extra Virgin Spanish Olive Oil
  11. (2) Cups of Water
  12. Fresh Parsley
  13. Sea Salt
Instructions
  1. Add 1 egg to a sauce pan, cover the egg with just enough water to cover it by 1 inch and heat the pan with a high heat, remove the egg from the sauce pan after 12 minutes and run cold water on it
  2. Meanwhile, heat a stock pot with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
  3. Once the oil gets hot, add 5 cups of spinach to the stock pot and cover the pot with a lid
  4. Remove the lid after cooking the spinach for 1 minute, add 1 cup of jarred chickpeas, 2 cups of water, 1 bay leaf, and season with sea salt
  5. Grab a non-stick frying pan, heat with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
  6. Once the oil gets hot, add 2 minced garlics and mix with the oil
  7. 30 seconds after adding the garlic, add 1/2 cup of diced onions to the garlic and mix
  8. After cooking the onions for 2 minutes add 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cumin, a pinch of sea salt, 1/2 cup of tomato puree and mix everything together
  9. After letting the tomato simmer for about 5 minutes, add all the mixture in the frying pan to the stock pot with the spinach, mix together, cover with a lid, and lower the fire to a LOW heat
  10. Cut the boiled egg into 4 quarters and set aside
  11. After letting the stew simmer for about 15 minutes, turn off the fire and plate the stew into two shallow bowls
  12. Garnish with the bowls with the eggs and some fresh parsley
  13. Enjoy!
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