Spanish Chickpea & Potato Stew | Heartwarming FEEL-GOOD Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. After a couple of minutes, add the baguette slices and 3 whole peeled garlic cloves.
3. Meanwhile, finely chop the onion, roughly chop 4 garlic cloves, and cut the peeled potatoes into 2 cm (3/4 inch) bite-sized pieces.
4. When the bread and garlic are golden on all sides, remove them and pound them in a mortar until a paste forms. Set aside.
5. In the same pot over the same heat, add the onion and chopped garlic and stir for 3 to 4 minutes until the onion is translucent.
6. Add the paprika and cumin and stir quickly. Add the finely grated tomatoes, season generously with salt and pepper, and simmer without stirring.
7. When the tomato has slightly thickened, about 3 to 4 minutes, add the potatoes, drained and rinsed chickpeas, vegetable broth and bay leaf. Raise to high heat and stir gently.
8. When it boils, cover and lower to medium-low heat.
9. Simmer for 20 minutes, until the potatoes are just cooked through when pierced with a toothpick.
10. Stir in the bread and garlic paste, then remove from the heat. Serve in bowls, garnished with fresh parsley.

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

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