Spain's BEST-KEPT Chickpea Stew | Potaje de Garbanzos con Panecillos

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat 2 tablespoons (35 ml) olive oil in a stock pot over medium heat. Add the onion, garlic and red bell pepper, stirring, and cook about 4 minutes until lightly softened.
2. Stir in the paprika and cumin briefly, then add the grated tomatoes and simmer.
3. Meanwhile, peel and cut the potato into bite-sized pieces. Drain the chickpeas and rinse them under water.
4. Once the tomatoes have simmered 5 minutes and thickened slightly, add the chickpeas and potato and season with salt and pepper. Add the vegetable broth and bay leaf, bring to a boil over high heat, then cover and lower to low-medium heat.
5. Meanwhile, make the fried bread: whisk the eggs with the chopped garlic, saffron, parsley, and salt and pepper. Slowly mix in the breadcrumbs until you get a semi-thick paste.
6. Heat 1/4 cup (60 ml) olive oil in a frying pan over medium heat. Drop spoonfuls of the paste into the pan in a single, evenly spaced layer. Fry 3 minutes per side, until golden all over, then set aside.
7. Simmer the stew 15 to 20 minutes, until the potato is just cooked through. Remove the bay leaf, stir in the spinach until lightly wilted, then add the fried bread pieces. Remove from the heat and serve in shallow bowls.

Summarized from Spain on a Fork's video. Watch it for the details.

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