Spanish chickpea and potato stew
Spain on a Fork · ♥ 2K likes · 96.3K views · 9 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with 45 ml of extra virgin olive oil.
- 2 slices baguette
- 3 cloves garlic
Cut two 2 cm slices from a baguette and peel three cloves of garlic.
Fry the bread slices and whole garlic cloves 4 to 5 minutes until golden all around, then remove them to a mortar and set aside.
- 1 whole small onion
- 4 cloves garlic
- 2 whole medium potatoes
Finely chop the onion, roughly chop four cloves of garlic and cut the peeled potatoes into 2 cm pieces.
In the same pot at the same heat add the chopped onion and garlic and mix continuously so they saute evenly without browning, 3 to 4 minutes until the onion is translucent.
- 2½ g sweet smoked Spanish paprika
- 1 g ground cumin
Add the smoked paprika and ground cumin and mix so they coat the onion and garlic.
- 2 whole tomatoes
- sea salt
- freshly cracked black pepper
Add the grated tomato, season generously with sea salt and black pepper, mix, and simmer a couple of minutes without stirring.
- 720 ml vegetable broth
Once the grated tomato has thickened, after 3 to 4 minutes, add the potato, the drained chickpeas and just enough vegetable broth to barely cover, 720 ml here.
Once it boils, lid on, lower to a low medium heat and simmer 15 to 20 minutes until the potatoes are just cooked through.
- 8 g fresh parsley
- sea salt
Add the chopped parsley and a pinch of sea salt to the mortar with the fried bread and garlic and pound with a pestle to a paste.
Pounding the bread and garlic paste
Check the potatoes with a fork or toothpick - it should go in with a little resistance.
Thickening the stew with the bread paste