Vegan Dinner Recipe: Traditional Spanish Chickpea Stew

Spanish Chickpea Stew

This traditional stew is from Catalonia, in northeastern Spain. The flavors of this stew are well balanced creating a hearty main dish when served over rice or couscous.


1 medium yellow onion, peeled and diced
1 green bell pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
1-1/2 teaspoon paprika
1 bay leaf
2 medium tomatoes, diced
4 medium Yukon Gold potatoes, cut into bite size pieces
4 cups (32 oz.) Vegetable Stock
One 15 oz. can chickpeas, drained
1 medium bunch Swiss chard, remove ribs and chop
Freshly ground black pepper and salt to taste


– Place the onion and pepper in a large pot an saute over medium heat for 10 minutes. Add water 1-2 tablespoons at a time to keep the veggies from sticking to the pan.
– Add the garlic, cumin, paprika, and bay leaf and cook for 1 minute.
– Stir in the tomato and cook for 3 minutes.
– Add the potatoes, vegetable stock, and chickpeas and bring to a boil over high heat.
– Reduce heat to medium-low and cook, covered, for 15-20 minutes, or until the potatoes are tender.
– Add the Swiss chard and cook, covered, just until the chard wilts, about 5 minutes.
– Serve as is for soup, or pour over brown rice or couscous for a heartier main meal.
– Season with freshly ground black pepper and salt to taste.

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