This recipe is inspired from the land of delicious stews i.e. Spain, this Spanish Chickpea stew is as simple as it can get. You can make this filling and healthy stew with simple ingredients following a simple process.
What gives this stew that big-punch of Spanish flavors is the smoked paprika. Make sure to use a good brand here.
You can have the stew as it is or also serve it with some white/brown rice. To serve top it up with some sliced roasted almonds, fresh chopped parsley.
P.S. I used canned chickpeas in this recipe as it was already present in my pantry, but you can totally use dried chickpeas. Just soak them for 8-10 hours in normal water and then boil for 45 to 60 minutes, better pressure cook them.
There are many ways Spanish chickpea stew is made, this recipe is a simple take on this famous stew. Only a few ingredients and a fine comforting, filling and delicious stew is ready. This recipe is vegan, but you might add some meat into it in case you want to.
Heat the olive oil in a large pot ever a medium-high heat. Gently cook the onion and garlic for about 5 minutes, until softened.
Add the diced bell pepper and zucchini to the onions, season with salt and pepper then fry for a further 5 minutes.
Increase the heat, add the vegetable stock, bring to a boil and simmer for 3 minutes. Add the chickpeas, oregano and smoked paprika. Finally, add in the passata, mix and cook for a further 5 minutes. Season to taste with salt and pepper and serve.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
