Spanish Chickpea Stew | A Timeless Spanish Dish

[Music] as always bienvenidos welcome to spain on a fork today we have another great recipe we're making a very classic and traditional dish from spain we're talking a spanish chickpea stew with vegetables this dish is known here in spain as un guisado de garbanzos and let me tell you it's one of those dishes that when you take that first bite it instantly transports you to spain because it has so many great spanish flavors but the best part it's very easy to make made with very simple everyday spanish ingredients and it comes together in just 40 minutes you know with the difficult times we're living in right now and with winter fast approaching these are the kind of dishes you should be eating why because they're loaded with protein and fiber vitamins and minerals truly a dish that nourishes the body and soul let's begin by grabbing a jar of cooked chickpeas adding it into a sieve and rinsing them under some cold running water now the size of this jar is 400 grams which is about 20 ounces or two cups of cooked chickpeas for the next ingredient i'm going to cut one large yukon gold potato into pieces that are about half an inch thick i always like to cut the potato into four evenly sized quarters cut each quarter to three pieces and then chop it into half inch pieces moving on i'm gonna roughly chop half of a green bell pepper i always like to cut off the tip and then cut around the bell pepper that way there's no seeds involved cut each piece of the bell pepper in half into thin strips and then roughly chop it and do the exact same thing with half of a red bell pepper and reserved i also have half an onion that i finely diced this equals a little over a quarter cup of diced onions and four cloves of garlic that i finely minced alright let's start cooking up our chickpea stew i'm gonna grab a stock pot heat it with a medium to medium-high heat and add in a quarter cup of extra virgin olive oil after heating the olive oil between 90 seconds to 2 minutes i'm going to add in the diced onions and the minced garlic and mix the ingredients around with that extra virgin olive oil like i always tell you when you're cooking onions and garlic you want to mix them continuously that way they don't burn and they all cook evenly about two minutes after adding the onions and the garlic into the pan and those onions are starting to develop a translucent color you don't want to overcook them i'm going to add in the chopped green bell pepper and the chopped red bell pepper and once again continue to mix these ingredients around with that extra virgin olive oil about five minutes after adding the bell peppers into the pan and they're nice and soft you don't have to brown them i'm gonna add in the pieces of potato our drained chickpeas and season everything with one teaspoon of sweet smoked spanish paprika half a teaspoon of dried thyme a pinch of sea salt and some freshly cracked black pepper and gently mix this all together that way those seasonings are evenly mixed around once everything is well mixed i'm going to pour in some cold water into the stock pot you want to go to just above the ingredients which is exactly three cups in my case we'll add in a quarter teaspoon of saffron threads and we'll give it a quick mix now the saffron i'm using to make this spanish chickpea stew is from golden saffron this is truly some of the highest quality saffron in the market and has such an incredible flavor you'll find a link where you can get some in the description box below once the water comes to a boil i'm going to place a lid on the stock pot and lower the fire to a low medium heat and we're going to simmer this for about 20 minutes this is enough time for all these flavors to come together and for those potatoes to be perfectly cooked after about 20 minutes i'm going to remove the lid from the stockpot and look how beautiful this turned out and the aromas coming out of it are absolutely delicious you know you can always tell if your potatoes are perfectly cooked you just pierce one with a toothpick and if it easily goes in the potatoes are ready to go i'm going to remove the stockpot from the heat transfer some of the stew into a shallow bowl and sprinkle it with some freshly chopped parsley check it out our spanish guisado de garbanzos is done look how delicious this turned out let's give it a try and see how it turned out i seriously cannot wait to try this stew because it has such an incredible aroma coming out of it here we go that is so good first things first the flavors of this stew they take me to like my early childhood my mother made a stew with chickpeas that tastes exactly like this it's so wonderful like i told you guys earlier make this is going to instantly transfer you to spain it has so many great spanish flavors and you saw it easy to make very simple ingredients done in 40 minutes very healthy the kind of food you need to be eating it's going to give you a beautiful lift of goodness really quick before i go a shout out to a couple of my patreons Tommy Williams and Stewiggs Family once again guys thank you so much for being patreons of spain on a fork you know how much i appreciate you for the rest of you if you're not with me on patreon consider becoming one it helps with ingredients and equipment to continue making videos like this you'll find my patreon link in the description box below and iCard above if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed smash that subscribe button until the next time...Hasta Luego!!!

Channel: Spain on a Fork

Views: 220,483

Rating: 4.9356065 out of 5

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Id: tYwNEstrO8A

Length: 7min 24sec (444 seconds)

Published: Mon Nov 23 2020