Leonese-style Chickpea Stew (Estofado de Garbanzos a la Leonés)

Estofado de Garbanzos a la Leonés, or Leonese-style Chickpea Stew, is a traditional dish from the region of León in Spain. This hearty and flavorful stew is perfect for a cozy meal, especially during the colder months.

Leonese-style Chickpea Stew (Estofado de Garbanzos a la Leonés)

Ingredients

  • 2 cups dried chickpeas
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 6 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Soak the dried chickpeas in water overnight.
  2. In a large pot, sauté the chopped onion, diced carrots, and minced garlic until softened.
  3. Add the soaked chickpeas, bay leaf, sweet paprika, ground cumin, and vegetable broth to the pot.
  4. Bring the stew to a boil, then reduce the heat and simmer for 1 hour, or until the chickpeas are tender.
  5. Season with salt and pepper to taste before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
45g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Estofado de Garbanzos a la Leonés with crusty bread or over a bed of rice for a complete meal.

Tips & tricks

For extra flavor, you can add a splash of sherry vinegar or a sprinkle of smoked paprika before serving.

Cost

$8