Estofado de garbanzos y patatas (chickpea and potato stew)

Estofado de garbanzos y patatas is a tasty Spanish stew which is quick, easy and economical to prepare. There’s a powerful plant protein hit, courtesy of the chickpeas, so you don’t need to add meat. However, if you prefer your stews to have at least some meat, try adding some smoked bacon lardons (taquitos in Spanish) with the onions and garlic. Or you can add meatballs or sliced chorizo sausage at the same point.

Before you get cooking, here’s a bit of insider information to help you create a stunning chickpea and potato stew that belies its humble origins. This filling, warming dish was originally developed for manual workers who needed filling power and fuel at an affordable price.

The thick gravy and unique flavour of this stew is due in part to extra starch being released from the potatoes during the cooking time. Once the potatoes are peeled and ready for slicing, cut halfway through the slices with a large, sharp knife, then just break them off. The resulting uneven surfaces allow the potatoes to release more starches into the cooking liquid than straight cuts.

The recipe also calls for grated tomato. This is a Spanish culinary technique which ensures that there are no irritating slivers of skin in the finished dish, and as a bonus, it helps to thicken the sauce and subtly enhance the overall flavour.  Don’t even consider chopping the tomato to save time!

Ingredients for 4 – 6 servings

• 4 medium potatoes plus 1 small one
• 1 large ripe tomato, grated
• A large onion, chopped
• 1 – 2 cloves garlic
• A 540g jar of cooked chickpeas (garbanzos)
• Olive oil
• Small knob of butter
• Sea salt and freshly ground black pepper
• 1 tablespoon of fresh or freeze dried parsley
• A little fresh or dried thyme
• 2 level teaspoons of paprika – smoked paprika gives a very different flavour. Try both versions, and see which suits your preference.
• Small glass of red wine (optional)
• 1 tbsp tomato puree or tomato frito. (This is similar to tomato puree)
• Optional extra vegetables: anything you fancy or have available from the following: red or green peppers, courgettes, celery, green beans, peas, sweetcorn, squash. A word to the wise: aubergines don’t work well with this recipe.

Preparation method

Heat a little olive oil to soften the onions and garlic. Then add a small knob of butter and the red wine, if using. Add the parsley, thyme, salt and pepper.

Grate the tomato directly into the pan, then add the paprika and some water to prevent the mixture burning. Cook everything for a few minutes.

When you’re ready, add the chickpeas, together with the preserving juice from the jar. This also helps to thicken the sauce.

Now add the large sliced potatoes, tomato frito, any optional vegetables you are using, and enough water to just about cover everything in the pan. Simmer for around 45 minutes, and then grate the small potato directly into the stew to help thicken the sauce even more. Cook for at least another half hour, until everything is cooked through and the sauce is really thick.

Serve with fresh crusty bread. This dish is even better if you cook it the day before you need it, since this gives the  flavours more  time to develop and blend together.

Estofado de garbanzos y patatas can also be cooked in a slow cooker or crockpot. Adjust the cooking times according to the instructions with your appliance. It freezes well, so you can make a batch and freeze what you don’t need tonight. However you cook and serve this tasty Spanish stew, enjoy it!

Take a look at another great recipe here for Homemade Guacamole.