Tag Archives: chickpea

Potato and Garbanzo Stew

It’s a very good version of a chickpea/garbanzo soup. But this is a stew. Our little one loves it.

  • 1 pound potatoes
  • 3 tbs olive oil
  • 1 large onion
  • 2 pinches saffron (optional)
  • 2 large red peppers chipped
  • 1 yellow pepper in strips
  • 2 large garlic cloves
  • 1 tsp sweet paprika
  • 1/4 cup chopped parsley
  • 1/4 tsp. red pepper flakes
  • 1/2 cup medium-dry sherry
  • 2 cups canned crushed tomatoes with juice
  • 2 1/2 cups chickpeas
  • 3 cups chickpea broth
  • salt and pepper

Picada (makes 1/2 cup)

1/4 cup almonds at 350 F until pale gold (8-10 minutes). set aside. Fry one slice of country-style bread in 2 Tbs olive oil until golden. Grind bread, almonds, and 2 cloves garlic and a pinch of salt to make a crumbly paste.

Romesco Sauce:

  • 1 slice bread
  • olive oil for frying
  • 1/4 cup roasted almonds
  • 1/4 cup hazelnuts, roasted
  • 3 cloves garlic
  • chile
  • 4 Roma tomatoes
  • 1 tbs parsley leaves
  • salt and pepper
  • 1 tsp paprika
  • 1 roasted red pepper
  • 1/4 cup sherry vinegar
  • 1/2 cup spanish olive oil.

Fry bread. Grind bread, nuts, garlic, and chile. Add everything but vinegar and olil and process until smooth. with machine running, gradually pour in vinegar, then the oil. Taste for piquancy and salt.

Saute onions, schafran, garlic and potatoes, over medium heat. About 25 minutes. Potatoes should be tender and firm. Add paprika, parseley and pepper flakes, and cook for 3-4 minutes. Add sherry (or any substitute, we for example used rice wine vinegar) until thick and sirope for 12 minutes. Add tomatoes, garbanzos and broth. Add salt and pepper. Covering cook on low heat, until potatoes are done.

Sprinkle the Picada and parsley at the end on top.