Looking for a quick and easy midweek meal that's bursting with flavor? This Spanish-inspired chickpea stew features creamy potatoes, sweet bell peppers, and hearty chickpeas, all stewed together in a rich tomato-paprika sauce, this dish is the perfect way to add some Mediterranean flair to your dinner routine.
Tip in the potatoes, chickpeas, and and bell pepper. Stir.
550 grams potatoes, 1 can chickpeas, 1 large red bell pepper
Add a lid to the pan and bring to the boil.Remove the lid and simmer for 20 minutes.
Add the red wine vinegar vinegar, kale, and some salt and pepper. Simmer for 15 minutes.
2 tablespoon red wine vinegar, 150 grams kale
Check to see if the potatoes are fork tender. If not pop on the pan lid and allow to sit off the heat for 10 minutes.
Taste the seasoning and adjust if necessary.Add an extra 125-250ml (½-1 cup) of vegetable stock if you prefer a looser sauce. I don't usually as my family prefers a thicker sauce.
Optional: To finish a squeeze of lemon juice over the stew is tasty as is garlic stuffed olives mixed through. Plus a sprinkle of chopped basil or parsley.A drizzle of vegan sour cream or plain yogurt is also a nice addition.
Notes
Nutritional information is provided for guidance only and may vary depending on the specific ingredients used.
Leftovers can be stored in the refrigerator in a covered container for up to three days. To reheat, simply add a little extra veggie stock to the pan and cook over medium heat until the stew is piping hot throughout.
For longer-term storage, portions of the stew can be frozen for up to 3-4 months. Be sure to defrost the stew completely before reheating to maintain its texture and flavor.
Leftover Spanish chickpea stew can be used in a variety of creative ways, such as a filling for baked sweet potatoes or cabbage rolls, or as a tasty addition to toasted sandwiches, wraps, or flatbreads. Try adding some grated vegan cheese or your favorite condiments for extra flavor and texture.
For the ultimate meal experience, serve the stew with a nice chunk of crusty bread, a few garlic-stuffed olives mixed in, and a drizzle of vegan sour cream or ordinary plant-based cream. This will help to balance out the flavors and add some creaminess to the dish.