Traditional Spanish Chickpea Stew with Garlic‑Bread Thickener

Ingredients

• 1 cup Dried chickpeas (Rinse well; no soaking needed if using pressure cooker)
• 6 cups Water (For pressure cooking chickpeas and later broth)
• 2 Bay leaves (Adds aromatic depth to chickpeas)
• 3 tablespoons Olive oil (Extra‑virgin for sautéing and thickener)
• 1 Large onion (Diced)
• 4 Garlic cloves (Minced; 2 for stew, 2 for thickener)
• 1 Red bell pepper (Diced)
• 2 teaspoons Smoked paprika (Provides classic Spanish flavor)
• 0.5 teaspoon Ground black pepper
• 1 cup Grated (or crushed) tomatoes (Canned or fresh blended)
• 2 medium Potatoes (Peeled and cubed (~300 g))
• 2 cups Fresh spinach (Roughly 60 g, added at the end)
• 2 slices Day‑old crusty bread (Cut into 1‑cm cubes; use sturdy bread for toasting)
• to taste Salt

Instructions

1. Cook the chickpeas

   Rinse the dried chickpeas under cold water. Place them in the pressure cooker with 6 cups of water, 2 bay leaves, and a pinch of salt. Seal and bring to high pressure; cook for 30 minutes, then allow natural release for 10 minutes before opening.

   Time: PT40M

2. Prepare aromatics

   While the chickpeas cook, dice the onion, mince 2 garlic cloves, and dice the red bell pepper. Set aside.

   Time: PT5M

3. Sauté vegetables

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the onion, bell pepper, and the remaining 2 minced garlic cloves. Sauté for 5 minutes, until softened and fragrant.

   Time: PT5M

   Temperature: Medium heat

4. Build the stew base

   Stir in 1 cup grated/crushed tomatoes, 2 tsp smoked paprika, and ½ tsp black pepper. Cook for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: Medium heat

5. Combine chickpeas and potatoes

   Drain the cooked chickpeas, reserving 2 cups of the cooking liquid. Add the chickpeas, cubed potatoes, and the reserved liquid to the skillet. Bring to a gentle simmer and cook for 15 minutes, or until potatoes are fork‑tender.

   Time: PT15M

   Temperature: Simmer

6. Make the garlic‑bread thickener

   In a separate small pan, heat 1 Tbsp olive oil over medium heat. Add the bread cubes and the remaining 2 minced garlic cloves. Toast, stirring frequently, until the bread is golden brown (about 5 minutes). Transfer the toasted bread and garlic to the blender, add ½ cup of the sautéed vegetable mixture, and blend until smooth.

   Time: PT9M

   Temperature: Medium heat

7. Thicken the stew

   Stir the garlic‑bread paste into the simmering stew. Cook for an additional 5 minutes, allowing the broth to thicken and the flavors to integrate.

   Time: PT5M

   Temperature: Simmer

8. Finish with spinach

   Add the fresh spinach leaves, stirring until wilted (about 2 minutes). Season with salt to taste.

   Time: PT2M

9. Serve

   Ladle the stew into bowls, drizzle a little extra‑virgin olive oil if desired, and serve hot with crusty bread on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

12 g