Garbanzo bean stew
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Garbanzo bean stew
  Beans    Vegetarian    Stews  
Last updated 6/12/2012 1:28:50 AM. Recipe ID 64373. Report a problem with this recipe.
[an error occurred while processing this directive]


    * 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 Piment-n de la Vera)
    * ¼ cup sherry
    * 2 cups cooked chickpeas (garbanzo beans), drained or 1 (15-ounce) can chickpeas, rinsed and 
    * 1 (14½-ounce) can diced tomatoes plus their liquid
    * 2½ cups vegetable stock or water
    * Salt and freshly ground pepper to taste
    * 2 cups hot cooked rice
    * Chopped parsley, optional garnish


   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.

Tips, Notes, and Variations

    * If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the 
pot while the stew is cooking.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 64373 (Nov 18, 2007)

[an error occurred while processing this directive]