Spanish Vegetarian Chickpea Stew | Possibly the BEST Plant-Based Stew

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Drain and rinse the canned chickpeas. Peel the potatoes and cut them into bite-sized pieces. Finely chop the onion, roughly chop 4 garlic cloves, finely chop the green bell pepper, roughly chop the peeled carrot, and grate the tomatoes.
2. Heat the olive oil in a stock pot over medium heat.
3. Add the blanched almonds and 4 whole garlic cloves (skins removed). Stir constantly for 3 to 4 minutes until lightly sautéed, then transfer them to a mortar and set aside.
4. In the same pot over the same heat, add the onion, chopped garlic, bell pepper and carrot. Stir for 3 to 4 minutes until lightly sautéed.
5. Add the sherry vinegar, paprika and cumin and mix quickly. Add the grated tomato, season with sea salt and black pepper, mix, then simmer without stirring.
6. When the tomato has slightly thickened, about 3 minutes, add the potatoes, drained chickpeas and vegetable broth, then the bay leaf. Turn up to high heat and stir gently.
7. When it reaches a boil, cover the pot and reduce to low-medium heat.
8. Meanwhile, put 2 tbsp (8 g) chopped fresh parsley in the mortar with the almonds and garlic and a pinch of sea salt. Pound with a pestle to a paste.
9. Simmer the stew for 15 to 20 minutes, until the potatoes are just cooked through (check with a toothpick). Stir in the almond and garlic paste until well mixed, then remove from the heat.
10. Serve in shallow bowls, garnished with fresh parsley.

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

More recipes with

GarlicOnionTomatoCarrotBell pepperPotatoAlmondChickpea