I started from this Spain on a Fork recipe, but mutated it to be GF.
It was delicious.
Here’s what I would do different next time.
Spanish Chickpea and Potato Stew
Ingredients
extra virgin olive oil 45 ml
handfull of corn chips
garlic
onion
1 t smoked paprika
1/2 t ground cumin
2 tomatoes, grated on a box grater
2 potatoes medium in size
2 cans 15 oz cans chickpeas
3 cups veggie broth
2 T chopped fresh parsley
1 bay leaf
salt
black pepper
Mise en place - do this before you begin putting heat to anything.
It really is the best habit to get into.
Feel free to skip this section if you already do this.
Measure the broth (or water and Better than Bullion) into a small pot and begin heating it. If it gets a bit steamy while still preparing the other mises, just turn it off.
Measure the cumin and paprika into a small dish. Don’t worry about the salt and pepper since those are just a pinch and a grind.
Get the bay leaf out and have it ready.
Finely chop the onion and 4 of cloves of garlic, and put them in a bowl.
Peel the other 3 cloves of garlic and place them in a small bowl. Leave them whole.
Grate the tomatoes into a bowl.
Drain and rince the chickpeas.
Clean and chop the parsely, and set it in the bowl of a morter and pestle, along with the corn chips.
Last: clean and cut the potatoes into small bitesized pieces, like small enough that they look right on a spoon because that’s how you will be eating them.
Begin applying heat to things.
In a stock pot, heat a few table spoons of olive oil over medium high heat. When it’s hot, add those 3 cloves of garlic that are just peeled and still whole. Saute and stir occassionally until they are brown all around. Take them out and add them to the bowl of the morter and pestle along with the already in ther chips and parsley. No need to turn off the heat to the pot.
Add the finely chopped onion and garlic to the pot. Add a pinch of salt. Stir until they are translucent, a few minutes.
When the onion and garlic are translucent add in the ground spices, some salt, and some pepper, and stir constantly to warm up, about 30 seconds.
Add the tomato, stir to combine and then continue cooking undisturbed for a few minutes until they have thickened.
Now add the chickpeas, the potatoes, the broth, the bay leaf. Raise the heat to bring it up to a simmer and when it starts to bubble, lower the heat and cover. Simmer for 20-30 minutes.
While that is simmering, mash and grind the ingredients in the morter and pestle into a paste.
A few minutes before you feel it’s simmered enough, check the progress of the potatoes, they should be tender and not resist when poked with a fork. Add the paste from the morter and pestle and stir. Simmer another minute or two, to thicken a bit.
Off the heat, taste and adjust the salt. Serve it forth.