Potato and Chickpea Stew
- Active Time 35m
- Total Time 55m
With its deep red background and golden potatoes, this stew has become one of my favorites. It multiplies easily and improves with time. Picada, a savory breadcrumb mixture, is used to thicken the broth while a bowl of Romesco Sauce infuses it with a rich finish. Steamed spinach or chard can be added directly to the bowl or served on the side for a fresh element.
- 1 pound Yellow Finn, fingerling, or red potatoes
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 large onion, finely diced
- 2 generous pinches saffron
- 2 large red bell peppers, finely diced
- 1 heaping teaspoon sweet paprika
- 1/4 cup chopped parsley, plus extra for garnish
- 1/4 teaspoon red pepper flakes
- 1/2 cup medium-dry sherry
- 2 cups canned crushed tomatoes, plus their juices
- 2 1/2 cups cooked chickpeas or 2 (15-ounce) cans, rinsed
- 3 cups of broth from the chickpeas or water
- Salt and freshly milled pepper
- Picada, if needed
- Romesco Sauce (see recipe)
Companion recipe: Romesco Sauce
If using fingerling potatoes, scrub, then halve them lengthwise. Large round potatoes can be cut into thick rounds or quartered lengthwise.
Warm the oil in a wide pot with the onion, saffron, peppers, garlic and potatoes. Cook over medium-low heat, stirring gently every now and then until the potatoes are tender-firm, about 25 minutes. Add the paprika, parsley and pepper flakes and cook for 3 or 4 minutes. Add the sherry and cook until the juices in the pan are thick and syrupy, about 12 minutes. Add the tomatoes, chickpeas and broth to cover. Season with 1 1/2 teaspoons salt and plenty of pepper. Cover and cook over low heat until the potatoes are completely tender, about 20 minutes. If the stew is soupy and you plan to serve it right away, stir in 1/4 cup picada* (or more, if necessary) to thicken it. If you don't plan to serve the stew for 1 hour or more, it may not need the breadcrumbs since it will thicken as it stands. Serve in soup plates along with any additional picada sprinkled over the top along with the extra parsley. Add a spoonful of the Romesco sauce to each bowl and pass the rest.
NOTE: To make 1/2 cup picada, toast 1/4 cup peeled almonds in a 350 degrees F oven until they're pale gold, 8 to 10 minutes. Remove and set aside. Meanwhile, slowly fry one slice of white-country style bread in 2 tablespoons olive oil until golden on both sides. Grind the bread, almonds, 2 large garlic cloves and a pinch of salt in a food processor to make a crumbly paste.
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
839 calories; 56g total fat; 0mg cholesterol; 131mg sodium; 72g carbohydrates; 16g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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