Real Recipes From Real Home Cooks ®
Potato and Chickpea Stew Recipe
INGREDIENTS
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1 pound fingerling or medium round potatoes, such as Yellow Finn (454 g)
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2 tablespoons olive oil (30 ml)
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1 large onion, finely diced (about 9 ounces or 255 g)
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2 generous pinches saffron or 1 rounded teaspoon smoked paprika (2 g)
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2 large red bell peppers, stemmed, seeded, and finely diced (about 12 ounces or 340 g)
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1 large yellow bell pepper, stemmed, seeded and cut into strips a scant 1-inch (2.5-cm) wide (about 6 ounces or 170 g)
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2 large cloves garlic, thinly sliced (about 8 g)
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Sea salt and freshly ground black pepper
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1 heaping teaspoon sweet or hot (unsmoked) paprika (2 g)
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3 tablespoons chopped parsley (about 10 g)
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1/2 cup dry sherry (120 ml)
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1 1/2 cups fresh or canned diced tomatoes, plus their juices (14 ounces or 396 g)
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1 1/2 cups cooked chickpeas or other beans (250 g)
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1 to 2 cups liquid (use a combination of chickpea or bean broth plus tomato juice or water) (237 to 473 ml)
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1 bunch spinach, stems removed (about 5 ounces or 140 g)
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Extra-virgin olive oil, for serving
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Store-bought or homemade romesco sauce, to serve (optional)
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