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Garbanzo Bean Stew

@arecipe.bsky.social

Garbanzo Bean Stew — a recipe imported from the Wikibooks Cookbook.

Total 05:00
Yield 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 red bell pepper, peeled, cored and chopped
  • 2 cloves garlic, minced
  • Pinch saffron
  • ½ pound new or boiling potatoes, unpeeled and cut into bite-sized chunks
  • 2 teaspoons smoked sweet paprika (such as Pimenton de la Vera)
  • ¼ cup sherry
  • 2 cups cooked chickpeas (garbanzo beans), drained or 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 can (14½ ounces) diced tomatoes plus their liquid
  • 2½ cups vegetable stock or water
  • Salt to taste
  • Freshly-ground pepper to taste
  • 2 cups hot cooked rice
  • Chopped parsley, optional garnish

Instructions

  1. 1
    In a Dutch Oven or large soup pot, heat oil over medium heat.
  2. 2
    Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
  3. 3
    Stir in paprika, then sherry and cook about 1 minute.
  4. 4
    Add chickpeas, tomatoes, stock, salt and pepper.
  5. 5
    Bring to a boil, reduce heat to low, and cook partially covered until potatoes are tender and stew thickens, 30–40 minutes.
  6. 6
    Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
  7. 7
    To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
  8. 8
    Garnish with parsley, if desired.
Category
Soups

Dietary Information

Gluten Free
Vegetarian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Garbanzo_Bean_Stew