Chickpea Stew is a popular dish throughout Spain, particularly in Madrid. It's a healthy, affordable, and delicious meal that incorporates legumes, a staple in the daily diet. This recipe is versatile, allowing for additional seasonings to suit your taste. Perfect for delighting your guests with a flavorful and juicy dish.
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Boil the spinach for 20 minutes.
Rinse the canned chickpeas.
Add the chickpeas to the spinach and let them boil together for another 20 minutes.
Make a paste with the almonds and garlic using a mortar or blender. Add a little water to prevent sticking.
Fry the diced potatoes.
In another pan, or the same one after removing the potatoes, fry the onion until golden. Add the paprika, ensuring it does not burn.
Add the fried potato cubes, onion and paprika mixture, bay leaves, and almond-garlic paste to the chickpeas.
Let everything boil together for another 15 to 20 minutes.
Add the chopped hard-boiled egg and turn off the heat.
Ensure the paprika does not fry for too long, as it can burn and alter the flavor.
You can adjust the seasonings or add more spices to suit your taste.
Use a food processor or blender to make the almond and garlic paste quickly and efficiently.
Serve the stew hot for the best flavor and texture.
Can I use fresh spinach instead of a block?
Yes, fresh spinach can be used. Simply wash and chop it before boiling.
Can I substitute canned chickpeas with dried ones?
Yes, but dried chickpeas need to be soaked overnight and cooked until tender before using in the recipe.
How can I make this dish vegan?
Omit the hard-boiled egg and ensure no animal-based seasonings are used.
What can I serve with chickpea stew?
You can serve it with crusty bread or a side salad for a complete meal.
Can I freeze leftovers?
Yes, chickpea stew freezes well. Store it in an airtight container and consume within a month.
