This Spanish Vegetarian Chickpea Stew, known as Potaje de Garbanzos a la Andaluza, is possibly the best plant-based stew ever.
Serves 4
INGREDIENTS
3 tbsp extra virgin olive oil
20 blanched almonds
8 cloves garlic
1 small onion
1 green bell pepper
1 carrot
1 tbsp sherry vinegar
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
2 potatoes
2 cans chickpeas 15.5 oz each
3 cups vegetable broth
1 bay leaf
handful fresh parsley
sea salt & black pepper
INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite-size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the blanched almonds and four whole cloves of garlic (skins removed), mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, transfer them into a mortar and set aside
Using the same pan with the same heat, add in the chopped onion, garlic, green bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained chickpeas and vegetable broth, then add in the bay leaf, turn it up to a high heat and give it a gentle mix
When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat
In the meantime, add in 2 tbsp (8 grams) chopped fresh parsley into the mortar with the almonds & garlic, along with a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture
After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they’re done), add in the almond and garlic mixture, mix together until well mixed, then remove from the heat
Transfer into shallow bowls and garnish with fresh parsley
