Ingredients
- olive oil1 tbsp
- red onion, medium, chopped1
- red bell pepper, peeled, cored, chopped1
- garlic, minced2 clove
- saffronpinch
- new or boiling potatoes, or boiling potatoes; unpeeled, cut into bite-sized chunks1/2 lb
- sweet smoked paprika, such as Pimenton de la Vera2 tsp
- sherry1/4 cup
- chickpeas, cooked, drained; or canned, rinsed and drained2 cup
- canned diced tomatoes, diced, with liquid1 can
- vegetable stock or water, or water2 1/2 cup
- salt, to taste
- pepper, freshly ground; to taste
- cooked rice, hot, cooked2 cup
- parsley, chopped; optional garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
Stir in paprika, then sherry and cook about 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.
Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
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.
