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

  1. extra virgin olive oil - 35 ml (base fat of the stew)
  2. onion - 1 medium (finely chopped)
  3. garlic - 6 cloves (roughly chopped)
  4. red bell pepper - 1 (finely chopped)
  5. sweet smoked Spanish paprika - 2.5 grams (adds flavor)
  6. ground cumin - 2 grams (adds flavor)
  7. tomato sauce - 120 grams (can use canned or fresh)
  8. potato - 1 medium (peeled and cut into small pieces)
  9. chickpeas - 880 grams (drained and rinsed)
  10. sea salt - watch the video to see (to taste)
  11. black pepper - watch the video to see (freshly cracked, to taste)
  12. vegetable broth - 720 ml (can substitute with chicken or beef broth)
  13. bay leaf - 1 (for flavor)
  14. fresh spinach - 100 grams (lightly wilted)
  15. eggs - 2 (for the fried bread)
  16. saffron threads - 0.17 grams (adds color and flavor)
  17. parsley - 8 grams (chopped)
  18. plain breadcrumbs - 60 grams (for the fried bread)
  19. extra virgin olive oil - 60 ml (for frying)

Instructions

  1. Heat Olive Oil: In a stock pot, heat 35 ml of extra virgin olive oil over medium heat.
  2. Sauté Vegetables: Add finely chopped onion, roughly chopped garlic, and finely chopped red bell pepper. Sauté for 3-4 minutes.
  3. Add Spices: Stir in 2.5 grams of sweet smoked Spanish paprika and 2 grams of ground cumin.
  4. Add Tomato Sauce: Add 120 grams of tomato sauce and simmer for a few minutes.
  5. Prepare Potato and Chickpeas: Cut 1 medium potato into small pieces and drain 880 grams of chickpeas.
  6. Combine Ingredients: Add chickpeas and potato to the pot, season with sea salt and black pepper, and mix well.
  7. Add Broth and Bay Leaf: Pour in 720 ml of vegetable broth and add 1 bay leaf. Bring to a boil.
  8. Simmer: Cover and simmer on low-medium heat for 15-20 minutes.
  9. Prepare Fried Bread Mixture: In a bowl, mix 2 eggs, 3 chopped garlic cloves, 0.17 grams of saffron, and 8 grams of parsley.
  10. Add Breadcrumbs: Slowly add 60 grams of breadcrumbs while mixing.
  11. Fry Bread: Heat 60 ml of olive oil in a pan and fry spoonfuls of the mixture for 2-3 minutes per side.
  12. Finish Stew: After 20 minutes, add 100 grams of fresh spinach to the stew and mix gently.
  13. Add Fried Bread: Add the fried bread pieces to the stew and mix gently.
  14. Serve: Transfer the stew to a bowl and enjoy!

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