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.
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
- Soak the dried chickpeas in water overnight.
- In a large pot, sauté the chopped onion, diced carrots, and minced garlic until softened.
- Add the soaked chickpeas, bay leaf, sweet paprika, ground cumin, and vegetable broth to the pot.
- Bring the stew to a boil, then reduce the heat and simmer for 1 hour, or until the chickpeas are tender.
- 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