Cookbook:Garbanzo Bean Stew

| American cuisine | Vegetarian Cuisine | Beans

Ingredients

 * 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

Procedure

 * 1) In a Dutch Oven or large soup pot, heat oil over medium heat.
 * 2) Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
 * 3) Stir in paprika, then sherry and cook about 1 minute.
 * 4) Add chickpeas, tomatoes, stock, salt and pepper.
 * 5) Bring to a boil, reduce heat to low, and cook partially covered until potatoes are tender and stew thickens, 30–40 minutes.
 * 6) Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
 * 7) To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
 * 8) Garnish with parsley, if desired.

Notes, tips, and variations

 * 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.