1 tablespoon olive oil
1 medium red onion, chopped
1 red bell pepper, peeled, cored and chopped
2 cloves garlic, minced
Pinch saffron
½ pound new or boiling potatoes, unpeeled and cut into bite-sized chunks
2 teaspoons smoked sweet paprika (such as Pimenton de la Vera)
¼ cup sherry
2 cups cooked chickpeas (garbanzo beans), drained or 1 can (15 ounces) chickpeas, rinsed and drained
1 can (14½ ounces) diced tomatoes plus their liquid
2½ cups vegetable stock or water
Salt to taste
Freshly-ground pepper to taste
2 cups hot cooked rice
Chopped parsley, optional garnish
In a Dutch Oven or large soup pot, heat oil over medium heat.
Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
15 minutes
Stir in paprika, then sherry and cook about 1 minute.
1 minute
Add chickpeas, tomatoes, stock, salt and pepper.
Bring to a boil, reduce heat to low, and cook partially covered until potatoes are tender and stew thickens, 30–40 minutes.
30–40 minutes
Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
15 minutes
To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
Garnish with parsley, if desired.
- •If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the stew is cooking.