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The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos

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Spanish Potaje de Garbanzos
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This Spanish Potaje de Garbanzos, which is known in Spain as Potaje de Garbanzos de Baza, is truly one of the best-tasting stews I have ever tasted. Its got a ton of flavors, it´s super easy to make and comes together in about 40 minutes.

Spanish Potaje de Garbanzos
This dish hails from the small town of Baza, which is located in the province of Granada in the south of Spain. What separates this stew from other stews, is the thickner that is used. It seriously elevates this dish to the next-level.

Spanish Potaje de Garbanzos
To make this dish, I used jarred Spanish chickpeas. Which is the same thing as the cooked ones you get in a can. But you can totally use dry chickpeas here. Just soak them in water for 24 hours and then boil for 2 to 4 hours or until done.

Spanish Potaje de Garbanzos
TIPS & TRICKS to Make this Recipe: The secret to this recipe is the thickner. Made with just garlic, a couple slices of baguette and a fried egg. All three ingredients are fried in olive oil and then mashed to to create a paste. When frying the egg, make sure it´s well done, including the yolk.

Spanish Potaje de Garbanzos

Key Ingredients & Cookware I used in this Recipe:
MY STOCK POT
EXTRA VIRGIN OLIVE OIL
SPANISH SWEET SMOKED PAPRIKA
GARBANZO BEANS I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos

5 from 2 votes
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The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 4 tbsp extra virgin olive oil 65 ml
  • 1/2 onion
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 5 cloves garlic
  • 1 tomato
  • 1 large potato
  • 20 oz cooked canned garbanzo beans 570 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 3 cups vegetable broth 710 ml
  • 1 bay leaf
  • 2 slices baguette
  • 1 cage-free organic egg
  • sea salt & black pepper
  • handful freshly chopped parsley

Instructions

  1. Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water

  2. Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil

  3. After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined

  4. Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat

  5. Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares

  6. Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste

  7. After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat

  8. Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

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103 Comments

  1. 5 stars
    I have made this stew multiple times. It is, hands-down, one of the best recipes we’ve tried. Not just best garbanzo bean recipe. Not just best stew. One of the most delicious, flavor-packed meals we make. Unreal. We absolutely love it.

    Reply

  3. Hello Albert ~

    This looks wonderful and I’m looking forward to making it. I have a couple of questions first, please: (1) If I double or triple the recipe, how long will it keep in the fridge? and (2) can the soup be made and then frozen? Or would freezing it ruin the texture when thawed and reheated? Many thanks, Barbara

    Reply

    1. The dish will hold for up to 3 days in the fridge in an airtight container. You can freeze it as well, though you might need to add in some liquied when reheating.

      Much love 🙂

      Reply

  4. 5 stars
    I just made this and it is over the top delicioso.
    Plus, since we only needed 1/2 of the peppers and onions, I chopped up the other halves and put them all together and popped that into the freezer for the next time I make this.

    That thickener is great, too. I only have a tiny mortar and pestle so I made it in the chopper bowl that came with my stick blender.

    Thank you, Albert.

    Reply

  5. 5 stars
    I tried to grate the tomato, but it was taking too much time, so I blitzed it in my Nutribullet into a juice. Everything turned out all great! Thanks for a versatile and delicious recipe.

    Reply

  6. 5 stars
    Oh, my, god..! Truly exceptional. Not only one of the best chickpea recipes I’ve ever had, but also one of the best stews in general. The thickener just adds something really special that takes it to the next level. I’ll for sure come back to this many, many times for the rest of my life. Much love and thank you!

    Reply
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  8. 5 stars
    I can’t wait to make this.

    I use no/low salt canned beans now. I don’t drain or rinse them anymore when using them for soup, stew, or chili. When you do, 2/3 of the potassium goes down your kitchen sink. I measure the amount of liquid from the can and add it to the pot. I subtract that amount from the total amount of broth or water used in the recipe. For me, the main reason to eat beans and vegetables is the potassium and other nutrients, so no washing them away anymore. PS: I learned this from Tufts University.

    Reply

  9. 5 stars
    My husband is Cuban and when I made garbanzo soups for him all the time. When I made this recipe, I as blown away. Of all the garbanzo soups I’ve made, this is the No. 1 best of all! My whole family logs it and from now one, this is the only one I’ll make. Thanks so much. Anne Marques

    Reply
  10. Pingback: The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos - Costa Rica Digital News

  11. 5 stars
    This is exactly what I’ve been looking for! Great recipe for pregnant mamas needing protein but not wanting meat.

    Reply

  12. 5 stars
    Wow, what a delicious stew! I’ve never had anything with this kind of thickener, amazing flavor and texture!

    Reply
  13. Pingback: How To Cook Garbanzo Beans – LittleKitchenBigWorld

  14. 5 stars
    This was so fantastic. I never leave comments on recipes but damn. All the amounts, size of cuts, and cooking times listed in the recipe are perfect.
    That mash of bread, egg, and garlic I could’ve eaten as a side dish on its own.
    Tasted better the next day too after all the flavors soaked in.

    Reply

  15. 5 stars
    I cooked this dish this morning using the garbanzos I pre-soaked last night. Instead of salt I added some fish sauce. It turned out simply yummy! This will be my dinner at work tonight. Thank you very much!

    Reply

  16. First time I made this I had no potatoes. Still came out amazing.
    Second time I had potatoes but no baguette, so used some multigrain toast I had left over, also added carrots this time. Didn’t have tomato so used a few squirts of pizza sauce. I love how simple the spices are and how amazing the Spanish paprika smells while its cooking. I mean its not complicated but you end up with this wonderful flavor at the end.

    Reply
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  18. 5 stars
    I made this tonight and it was delicious. I used dry beans though. Thank you for posting this recipe. I will definitely be looking into your other ones. Be well!

    Reply

  19. 5 stars
    Enjoyed making this dish. It smells heavenly while cooking. I added a carrot with the onions – no potatoes. When I added the thickener I also added spinach. For the thickener I used almond bread as that’s what I had. Worked perfectly. Thanks for the recipe & the video.

    Reply
  20. Pingback: The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos - My Home Chef Recipes

  21. 5 stars
    Definitely makes more than 2 servings like suggested, I doubled the recipe and it made a huge pot 😅 I didn’t have any Spanish sweet smoked paprika so used a combination of regular paprika, hot smoked paprika and a bit of sugar. Don’t have a big mortar and pestle so I used the food processor which seemed to work. For those trying to veganise it, I think a bit of chickpea flour could be an interesting alternative for the egg!

    Reply
  22. Pingback: The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos - Happy Apples Recipes

  24. 5 stars
    Thank you for this great vegetarian recipe Chef Alberto!!

    I couldn’t find the mortar and pestle…my significant other is so incredibly organized with our kitchen that I don’t always know where to find everything ha ha! I had great success with simply fine mincing the egg, bread, parsley, and garlic! Also, I added a 1/2 teaspoon of ground cumin and 1/4 teaspoon fresh ground black pepper, plus next time I will add one celery stalk and a piece of smoked ham hock for my nonvegetarian family.

    Reply

  25. 4 stars
    Most people don’t have a Mortar & Pedestal. I used my Potato Masher. I also cannot have so much salt, so I reduced it and love the natural flavor.

    Reply

  27. Thank you ever so much for this incredible, and incredibly simple recipe!

    Made this inside of an hour, start to finish. Believe me that’s a record for me because I don’t like cooking. Like at all. At just about 50 years old, I’m still happy eating whatever my mum makes. Was really proud to serve her something I cooked, for a change, and it tasted yummy, both of us going in for seconds.

    I substituted cayenne pepper for the smoked paprika, which I didn’t have on hand. And because I have a heavy hand with the spices, especially hot peppers, it was just a wee bit too hot for mum. Solved it by adding sour cream on the side, which upped the taste to even more fabulous!

    Reply

  29. This really looks good! Want to make this for dinner and was wondering if there is a sub for the baguette? Like maybe Texas toast or maybe a garlic bread? I did find you on youtube and will be subbing to your channel. Thanks

    Reply

  30. 4 stars
    nice flavor. Added a bit more himalayan sea salt and pepper and just used a hand blender to thicken it up (didn’t have a mortar and pestle). Tasty enough to make again for sure.

    Reply

  34. 5 stars
    Typing this just after finishing this meal and it was lovley!!!!! alot more simple then thought to cook differently be making this again

    Reply

  35. 5 stars
    Love this. Couldn’t find the proper beans here in the UK so used a tin each of Cannellini Beans and Chickpeas. Also, substituted ‘broth’ for stock. Turned out to be a tasty meal. Will be trying other recipes by this guy.

    Reply

  37. 5 stars
    This was fantastic! I cooked the raw garbanzo beans in a slow cooker beforehand. The thickener absolutely made this dish. I ran out of eggs so I used about 10 shelled pistachio nuts in a blender with the roasted garlic and baguette. My husband said it tasted and smelled like restaurant food. Thank you!

    Reply

  38. 5 stars
    Really liked this recipe. It was my first time making a Spanish recipe. Used too many beans, 2 13 oz jars, and not enough potatoes to balance it but still turned out delicious and looked just like the picture. I’m glad Whole Foods happened to have that exact kind of paprika, that was a key ingredient. Probably gonna make it again tomorrow with the other half of those peppers. I want to try to eat more vegetarian meals as I’m getting older, especially ones like this

    Reply

  39. 5 stars
    I made this for myself last night. We took one bite and said “oh my God, this tastes like Spain.” So delicious and comforting, but I honestly wish I’d made a double batch.

    Reply

  41. 5 stars
    Really, really good. My husband who can be difficult to feed also really enjoyed it. We actually both finished our bowl of the stew which, by the way, is quite filling. Absolutely 5 star! Thanks for showing me how to make this!

    Reply

  43. 5 stars
    Oh man!!! Made this today with fresh red and yellow peppers from my garden — and it’s truly one of the most delicious things I’ve tasted in a long time! Thanks Chef!

    Reply

  45. 5 stars
    Just made this for lunch and it’s amazing. A real keeper. I didn’t have green pepper so I used a yellow one to replace. The flavors are so good. Thanks.

    Reply

  46. I did exactly that yesterday, I can’t eat peppers, so I substituted celery, carrots & mushrooms instead. The potatoes I had on hand were sweet potatoes instead of white potatoes. Was still SOOOO delicious, thanks so much Alberto. Cold by the forkful for a snack today was also excellent; will certainly make this again!

    Reply

  47. 5 stars
    Delicious. Easy and quick. Praise from entire family including the kids. Unanimously voted, “Make Again.” Tasty, hearty, great texture.

    Reply

  48. 5 stars
    Amazing recipe with many different flavors coming together perfectly. Thickener also adds nice texture to the sauce.

    Reply

  49. 5 stars
    My husband actually loved it. Although I had to not use garlic, but it was great. Thank you so much

    Reply

  51. 5 stars
    I eat Keto. (because of my diabetes). Can i use some almond flour instead of the bread as a thickener?
    sounds really yummy!

    Reply

  52. I eat Keto. (because of my diabetes). Can i use some almond flour instead of the bread as a thickener?
    sounds really yummy!

    Reply

  53. Delicious. I had to substitute a nice granary loaf I made instead of the baguette, but it tasted fine. I love the simplicity and the depth of flavour is quite remarkable for so few ingredients.

    Reply

  54. This looks delicious! If I wanted to make it without eggs, could I just omit them or would you recommend a substitution for the thickener?

    Reply

  55. For someone who cannot eat parsley-and she is Spanish! -can you suggest a substitute? (recipe sounds wonderful)

    Reply

  56. will be making this soon can i skip green and red bell pepper as am not a big fan of them perfect for my naan will dm you if make this and let you know how it goes Thanks Ramya

    Reply

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