Spanish Chickpea Stew Recipe – A Hearty, Flavorful Spanish Classic
Spanish cuisine is known for its bold flavors, rich history, and comforting dishes, and Spanish Chickpea Stew is a perfect example. This chickpea Spanish stew is a warm, nourishing meal packed with tender chickpeas, vibrant bell peppers, golden potatoes, and the unmistakable aroma of Spanish saffron.
Whether you’re looking for a quick, satisfying vegan meal or a side dish to accompany a tapas-style dinner, this Spanish chickpea stew recipe is an easy, delicious option. It’s full of Mediterranean flavors and requires minimal effort, making it perfect for a weeknight dinner or meal prep.
In this post, you’ll learn how to make chickpea stew step by step, including tips for customizing the dish to suit your taste.
Jump to RecipeWhy You’ll Love This Spanish Chickpea Stew
✔ Easy to Make: Requires simple ingredients and minimal prep work.
✔ Healthy & Nutritious: Chickpeas are packed with protein and fiber, while bell peppers and potatoes add vitamins and minerals.
✔ Perfect for Any Occasion: Serve as a main dish, side dish, or part of a tapas meal.
✔ Rich in Mediterranean Flavors: Smoked paprika, saffron, and olive oil create an authentic Spanish flavor profile.
✔ Naturally Vegan & Gluten-Free: A plant-based dish that fits various dietary needs.
How to Cook Spanish Chickpea Stew – Step by Step
Making this chickpea stew Spanish style is incredibly easy. Here’s how to prepare it:
Step 1: Prepare the Ingredients
- Drain and rinse the canned chickpeas under cold water to remove excess starch.
- Chop the potatoes into bite-sized pieces.
- Dice the onion and bell peppers into small, uniform pieces.
- Mince the garlic finely to release its full flavor.
Step 2: Sauté the Aromatics
- Heat a stock pot or Dutch oven over medium heat and add the extra virgin olive oil.
- Sauté the onion and garlic until fragrant and translucent, about 2–3 minutes.
- Add the bell peppers and cook for another 5 minutes, stirring occasionally.
Step 3: Add Spices & Chickpeas
- Stir in the smoked paprika and thyme, ensuring everything is well coated.
- Add the potatoes and chickpeas, season with salt and black pepper, and mix well.
Step 4: Simmer the Stew
- Pour in the cold water and add the saffron threads for a rich golden color.
- Bring the mixture to a boil, then reduce the heat to low-medium and cover the pot.
- Let it simmer for 20–25 minutes, or until the potatoes are fork-tender.
Step 5: Garnish & Serve
- Taste the stew and adjust the seasoning if needed.
- Sprinkle with freshly chopped parsley for a burst of freshness.
- Serve hot with crusty bread or Spanish rice.
For precise step-by-step instructions, see the recipe card below.
Spanish Chickpea Stew
Equipment
- Stock Pot or Dutch Oven Ideal for simmering the stew evenly.
- Sieve To drain and rinse the canned chickpeas.
- Chef’s Knife & Cutting Board For chopping vegetables efficiently.
- Wooden Spoon To stir the ingredients without damaging the pot.
Ingredients
- ¼ cup extra virgin olive oil 60ml
- ½ onion
- 4 cloves garlic
- ½ green bell pepper
- ½ red bell pepper
- 1 potato
- 2 cups canned cooked chickpeas 400g, 20oz
- 1 tsp sweet smoked Spanish paprika 2.30g
- ½ tsp dried thyme 0.45g
- 3 cups cold water 710ml
- ¼ tsp saffron threads 0.17g
- sea salt & black pepper
- a handful of freshly chopped parsley
Instructions
- Drain a 20-ounce can of cooked chickpeas into a sieve, and rinse under cold running water. Cut 1 large potato into ½-inch thick chunks. Roughly dice ½ of a green and ½ of a red bell pepper. Finely dice ½ of an onion, and finely mince 4 cloves of garlic.
- Heat a stock pot over medium-high heat and add ¼ cup of extra virgin olive oil. Add the diced onions and minced garlic in, and stir in the olive oil, for about 2 to 3 minutes.
- When the onions become translucent, add in the chopped red and green bell peppers; continue to stir in the olive oil, about 5 minutes or until the bell peppers are soft.
- Add the chopped potatoes, drained chickpeas, 1 tsp sweet paprika, and ½ tsp dried thyme;. Season with salt and pepper, and gently stir until mixed well. Add 3 cups of cold water and ¼ tsp of saffron threads; give it a mix, and bring to a boil. Cover the pot with a lid and lower the heat to low-medium.
- After 20 to 25 minutes, the potatoes should be perfectly cooked. Remove the lid from the pot, pierce a potato with a toothpick, and if it goes in, the potatoes are done. Remove the stock pot from the heat.
- Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley. Enjoy!
Notes
Customizations & Variations:
- Make It Spicier: Add ¼ tsp cayenne pepper or a chopped red chili for heat.
- Richer Flavor: Use vegetable broth instead of water for added depth.
- Meaty Version: Add chorizo or smoked paprika-seasoned chicken for extra protein.
- Thicker Stew: Mash some of the chickpeas before serving for a creamier texture.
Serving Tips:
- Serve hot with crusty bread or Spanish rice.
- Garnish with extra parsley or a drizzle of olive oil for freshness.
- Pair with a light Spanish white wine or sangria.
Cooking Tips:
- Let It Simmer: The longer the stew sits, the better the flavors develop.
- Check Potatoes for Doneness: A toothpick should slide in easily when they’re fully cooked.
- Use Quality Saffron: Even a small amount enhances the aroma and color.
Nutrition
Serving Suggestions
This Spanish chickpea stew is a versatile dish that pairs well with many sides:
- Crusty Bread: The stew’s rich, smoky broth is perfect for dipping.
- Steamed Rice: A simple way to make the dish even more filling.
- Spanish Tapas: Serve alongside patatas bravas, olives, or grilled vegetables.
- Grilled Chorizo: If you prefer a meaty version, chorizo adds a smoky, spicy depth.
Customizations & Variations
Want to tweak this chickpea Spanish stew to your liking? Here are some easy variations:
- Make It Spicier: Add ¼ teaspoon of cayenne pepper or a diced red chili for heat.
- Use Broth Instead of Water: Swap the water for vegetable broth for an extra layer of flavor.
- Thicker Texture: Mash some of the chickpeas with a spoon before serving.
- Add More Veggies: Carrots, zucchini, or spinach can add extra nutrients and color.
- Include Meat: For a non-vegan option, try adding shredded chicken or Spanish chorizo.
Tips for Making the Best Chickpea Stew Spanish Style
To achieve the most flavorful, rich Spanish chickpea stew, follow these expert tips:
✔ Use Quality Saffron: Even a small amount adds a unique aroma and depth of flavor.
✔ Sauté the Spices: Cooking the paprika and thyme with the oil enhances their flavors.
✔ Let It Rest: Letting the stew sit for 10–15 minutes after cooking helps develop the flavors.
✔ Adjust the Seasoning: Taste before serving and add extra salt, pepper, or olive oil if needed.
FAQs About Spanish Chickpea Stew
Q: Can I use dried chickpeas instead of canned chickpeas?
A: Yes, but you’ll need to soak them overnight and cook them before adding them to the stew. Dried chickpeas require about 1.5 to 2 hours of simmering until tender.
Q: What can I use instead of saffron?
A: While saffron is a key ingredient, you can substitute it with a pinch of turmeric for color. However, the unique aroma of saffron won’t be replicated.
Q: How can I make this stew spicier?
A: Add ¼ teaspoon of cayenne pepper, a chopped red chili, or a dash of hot paprika to give the stew some heat.
Q: Can I make this Spanish chickpea stew ahead of time?
A: Absolutely! This stew tastes even better the next day as the flavors develop. Store it in the fridge for up to 4 days.
Chef B Final Thoughts
This Spanish chickpea stew is a simple yet deeply satisfying dish that brings the flavors of Spain right to your kitchen. Whether you’re making it for a cozy dinner, meal prep, or a tapas night, it’s a dish that’s guaranteed to impress.
The combination of chickpeas, bell peppers, potatoes, smoked paprika, and saffron creates a bold yet comforting flavor profile that is both nutritious and delicious. Plus, with its easy customization options, you can adapt it to your preferences while still keeping the essence of traditional Spanish cuisine.
Tried this recipe? Don’t forget to share your success stories and tag us in your chickpea stew pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
