Quick Spanish Chickpea Stew
This is a recipe I came up with when I didn’t have many fresh ingredients on hand and went scrounging around my pantry. It’s surprisingly delicious for such a speedy and simple dish from pantry ingredients and has quickly become a regular in our house for those nights we are running low on fresh ingredients.
Quick Spanish Chickpea Stew
SERVES: 2
READY IN: 15 mins
DIETARY: GF | DF | VEG & VGN Adaptable
Ingredients:
1 tbsp olive oil
½ onion, finely diced
3 cloves garlic, minced or grated
2 anchovy fillets, roughly chopped (optional)
2 roasted red peppers from a jar, roughly diced
½ cup pitted olives, sliced
400g tin chickpeas, drained and rinsed
400g tin chopped tomatoes
200ml stock of your choice
1 tsp smoked paprika
½ - 1 tsp chilli flakes or powder
sea salt and black pepper
To Serve (optional)
a dollop of Greek or plain non dairy yoghurt
fresh basil or parsley leaves
slices of toasted sourdough bread
Method:
Heat the oil in a medium saucepan over a medium to high heat.
Add the onion, garlic and anchovies (plus extra diced veg if using) and saute for a few minutes until softened.
Add the remaining ingredients, mix to combine and bring to a boil. Continue to cook on a high simmer, while stirring occasionally for 10 minutes.
Season with sea salt and cracked pepper, to taste.
Spoon into bowls, garnish with some Greek yoghurt and basil leaves if you wish. Serve on its own or with a slice of crusty sourdough bread.
Want to add more veg?
If you have other veggies on hand like carrots, celery, eggplant, courgette or mushrooms, add 1-2 cups of diced veg along with the onion and add extra stock or water as needed.
Add some protein!
Add some sliced chorizo or pork sausage into the pan alongside the garlic and onion, or add pieces of prosciutto or cooked bacon before serving.
Vegan and dairy free options:
Skip the anchovy fillets and serve with non-dairy yoghurt.
Tip:
This is a tasty one to eat cold or reheat the following day. It also freezes well.