Spanish Chickpea Stew Recipe
smoked paprika broth, braised swiss chard, toasted garlic breadcrumbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chickpeas
If using dried chickpeas, soak them overnight and cook until tender. If using canned chickpeas, rinse and drain them.
Cook the Swiss Chard
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the Swiss chard and cook until wilted, approximately 3-4 minutes. Remove from pot and set aside.
Make the Stew
In the same pot, add another tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the smoked paprika and cook for an additional 30 seconds. Add the chickpeas and vegetable broth, bringing it to a simmer. Season with salt, black pepper, and red pepper flakes to taste.
Combine Ingredients
Once the stew is simmering, return the cooked Swiss chard to the pot. Let everything simmer together for about 10 minutes, allowing the flavors to meld.
While the stew is simmering, prepare the toasted garlic breadcrumbs. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until golden, about 1-2 minutes. Stir in the breadcrumbs, cooking until they are toasted and crispy, about 3-4 minutes. Season with salt and pepper.
Serve
Ladle the Spanish chickpea stew into bowls and top with toasted garlic breadcrumbs. Enjoy!