Potato and Chickpea Stew
- 1 pound Yellow Finn, fingerling, or red potatoes
- 3 tablespoons olive oil
- 1 large onion, finely diced
- 2 generous pinches saffron
- 2 large red bell peppers, finely diced
- 1 large yellow bell pepper, cut into l-inch-wide strips
- 2 large garlic cloves, minced
- 1 heaping teaspoon sweet paprika
- ¼ cup chopped parsley, plus extra for garnish
- ¼ teaspoon red pepper flakes
- ½ cup medium-dry sherry
- 2 cups canned crushed tomatoes, plus their juices
- 2½ cups cooked chickpeas or 2 15-ounce cans, rinsed
- 3 cups chickpea-cooking broth or water
- Salt and freshly milled pepper
- Picada, if needed
- Romesco Sauce
- Produce
- 2 1/2 cups cooked chickpeas or, cooked (2 15-ounce cans)
- Onion, large (1)
- Parsley (1/4 cup)
- Red bell peppers, large (2)
- Tomatoes, canned (2 cups)
- Yellow bell pepper, large (1)
- Condiments
- Romesco sauce (1)
- Cooking & Baking
- Garlic cloves, large (2)
- Olive oil (3 tablespoons)
- Paprika, sweet (1 heaping teaspoon)
- Red pepper flakes (1/4 teaspoon)
- Saffron (2 generous pinches)
- Salt and freshly milled pepper (1)
- Drinks
- Chickpea-cooking broth or water (3 cups)
- Beer, Wine & Liquor
- Sherry, medium dry (1/2 cup)
- Other
- 1 pound Yellow Finn, fingerling, or red potatoes
- Picada, if needed
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published November 12, 2011 (1 year ago).
10 people saved this recipe.
