Spanish-Style Potato & Chickpea Stew
Prep Time
15 minutes
Prep Notes
Smoked paprika is an essential ingredient in Spanish cuisine: its distinctive flavor and beautiful color bring plenty of vibrant character to numerous dishes.
Prepare the ingredients ahead of time:
- Wash and dry the fresh produce
- Medium dice the potatoes
- Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops
- Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keep stem and leaf parts separate.
- Drain and rinse the chickpeas
- halve the mandarin or cutie orange; squeeze the juice into a bowl
- Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester)
- Roughly chop the almonds
Cooking Time
20-30 minutes
Yields
2 - 3 Servings
Ingredients
1-1/2 cups Chickpeas (or one 14oz Can)
2 Scallions (green onion)
1 bunch Swiss Chard (2-3 large leaves)
1-3 cloves Garlic (add more if you like garlic)
1 Pixie Mandarin or small Cutie orange
3 Yukon or Red potatoes (size should fill the palm of your hand)
3 Tbsp Veganise or other Vegan mayonnaise
2 Tbsp Toasted Almonds
2 Tbsp Tomato Paste
1/2 tsp Turmeric, cumin
1 tsp Smoked Paprika
Directions
The Stew:
in a large, high-sided pan (or pot), heat 2 teaspoons of grapeseed oil on medium-high until hot
Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.
Add the white bottoms of the scallions and chard stems to the pan; (if the pan seems dry, add a drizzle of grapeseed oil) Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.
Add the tomato paste and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
Add the chickpeas, chard leaves, mandarin juice and 1-1/2 cups of water to the pan; Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until thickened and the potatoes have softened. Turn off the heat and season with salt and pepper to taste.
Make the Aioli and toast the Almonds:
While the stew cooks, in a small bowl, combine the mayonnaise and as much of the garlic paste as you'd like. Season with salt and pepper to taste.
Place 2 Tbsp of raw almonds on tray and place into the toaster oven for 20-30min. You can also use a small package of already roasted almonds. Once toasted, coarsely chop them and set them aside for later.
Plating the Dish:
Place about 2 cups of the finished stew into a shallow soup bowl. top with the aioli and garnish with the chopped almonds and green tops of the scallions. Enjoy!