Potaje De Garbanzos Chickpea Stew Spain
Warm, hearty, and brimming with Mediterranean flavors, Potaje de Garbanzos, or Spanish Chickpea Stew, is a comforting classic perfect for cozy nights or flavorful weeknight dinners. This traditional recipe showcases tender chickpeas simmered with vibrant vegetables like carrots, potatoes, and spinach, all infused with the smoky, aromatic notes of paprika, cumin, and a hint of bay leaf. Slowly cooked in a savory vegetable broth, this one-pot wonder is as nourishing as it is delicious. Serve it with crusty bread to soak up every drop of its rich, velvety broth. Naturally vegetarian and easily customizable, this Spanish stew is an excellent source of plant-based protein and an irresistible taste of the Mediterranean. Perfect for meal prep or sharing with loved ones, it’s a simple, wholesome dish packed with flavor and tradition!
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Recipe Information
Ingredients
- 250 g dry chickpeas
- 3 tbsp olive oil
- 1 medium white onion
- 4 garlic cloves
- 2 medium carrots
- 2 medium potatoes
- 2 medium tomatoes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 bay leaf
- 1.5 liters vegetable broth
- 150 g fresh spinach
- to taste salt
- to taste black pepper
Instructions
1. Rinse the dry chickpeas thoroughly and soak them in water for 8-12 hours (overnight). Drain and rinse again before using.
2. In a large pot over medium heat, heat the olive oil.
3. Dice the onion and garlic cloves finely. Peel and chop the carrots and potatoes into bite-sized pieces. Chop the tomatoes as well.
4. Add the onion and garlic to the pot and sauté for 4-5 minutes until softened and fragrant.
5. Stir in the carrots, potatoes, and tomatoes. Cook for another 5-7 minutes, stirring occasionally.
6. Add the smoked paprika, cumin, and bay leaf to the pot, and stir well to coat the vegetables in the spices.
7. Pour in the vegetable broth and add the soaked chickpeas. Stir to combine. Bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally, until the chickpeas are tender.
9. Add the fresh spinach to the pot, and cook for another 5-7 minutes until wilted.
10. Season the stew with salt and pepper to taste. Remove the bay leaf before serving.
11. Serve the Potaje de Garbanzos hot, accompanied by crusty bread or on its own for a satisfying meal.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6234 mg | 271% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 83.5 g | 298% | |
| Total Sugars | 72.1 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 8313 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
