Pairs well with Potaje de Garbanzos con Panecillos
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Potaje de Garbanzos con Panecillos
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A classic Spanish chickpea stew from the province of Granada, featuring spices, potatoes, and spinach, finished with fried bread.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- extra virgin olive oil - 35 ml (base fat of the stew)
- onion - 1 medium (finely chopped)
- garlic - 6 cloves (roughly chopped)
- red bell pepper - 1 (finely chopped)
- sweet smoked Spanish paprika - 2.5 grams (adds flavor)
- ground cumin - 2 grams (adds flavor)
- tomato sauce - 120 grams (can use canned or fresh)
- potato - 1 medium (peeled and cut into small pieces)
- chickpeas - 880 grams (drained and rinsed)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
- vegetable broth - 720 ml (can substitute with chicken or beef broth)
- bay leaf - 1 (for flavor)
- fresh spinach - 100 grams (lightly wilted)
- eggs - 2 (for the fried bread)
- saffron threads - 0.17 grams (adds color and flavor)
- parsley - 8 grams (chopped)
- plain breadcrumbs - 60 grams (for the fried bread)
- extra virgin olive oil - 60 ml (for frying)
Instructions
- Heat Olive Oil: In a stock pot, heat 35 ml of extra virgin olive oil over medium heat.
- Sauté Vegetables: Add finely chopped onion, roughly chopped garlic, and finely chopped red bell pepper. Sauté for 3-4 minutes.
- Add Spices: Stir in 2.5 grams of sweet smoked Spanish paprika and 2 grams of ground cumin.
- Add Tomato Sauce: Add 120 grams of tomato sauce and simmer for a few minutes.
- Prepare Potato and Chickpeas: Cut 1 medium potato into small pieces and drain 880 grams of chickpeas.
- Combine Ingredients: Add chickpeas and potato to the pot, season with sea salt and black pepper, and mix well.
- Add Broth and Bay Leaf: Pour in 720 ml of vegetable broth and add 1 bay leaf. Bring to a boil.
- Simmer: Cover and simmer on low-medium heat for 15-20 minutes.
- Prepare Fried Bread Mixture: In a bowl, mix 2 eggs, 3 chopped garlic cloves, 0.17 grams of saffron, and 8 grams of parsley.
- Add Breadcrumbs: Slowly add 60 grams of breadcrumbs while mixing.
- Fry Bread: Heat 60 ml of olive oil in a pan and fry spoonfuls of the mixture for 2-3 minutes per side.
- Finish Stew: After 20 minutes, add 100 grams of fresh spinach to the stew and mix gently.
- Add Fried Bread: Add the fried bread pieces to the stew and mix gently.
- Serve: Transfer the stew to a bowl and enjoy!
