RCI-VG.004.0049.001
Garbanzo bean stew
American cuisine Vegetarian Cuisine Beans
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- olive oil1 tablespoon
- red onion1 mediumchopped
- red bell pepper1 unitpeeled, cored and chopped
- garlic2 clovesminced
- saffron1 Pinch
- new or boiling potatoes½ poundunpeeled and cut into bite-sized chunks
- smoked sweet paprika (such as Piment-n de la Vera)2 teaspoons
- sherry¼ cup
- cooked chickpeas (garbanzo beans)2 cupsdrained or 1 (15-ounce) can chickpeas, rinsed and drained
- (14½-ounce) can diced tomatoes plus their liquid1 unit
- vegetable stock or water2½ cups
- Salt and freshly ground pepper to taste1 unit
- hot cooked rice2 cups
- Chopped parsley1 unitoptional garnish
Method
1
In a Dutch Oven or large soup pot, heat oil over medium heat.
2
Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
3
Stir in paprika, then sherry and cook about a minute.
4
Add chickpeas, tomatoes, stock (or water), salt and pepper.
5
Bring to a boil, reduce heat to low and cook partially covered until potatoes are tender and stew thickens, 30 to 40 minutes.
6
Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
7
To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
8
Garnish with parsley, if desired.