Description
This Catalan-Style Chickpea Stew is a loving nod to the classic dishes of Catalonia, Spain, captured in a comforting bowl that feels like a warm hug.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 2 cups low-sodium vegetable broth *
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 2 Tablespoons almond butter *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 ½ teaspoons garlic powder
- ¼ teaspoon saffron threads (optional) *
- ¼ to 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 2 – [ 15.5 oz. cans ] chickpeas, drained and rinsed *
Optional Ingredients:
- ¼ to ½ cup chopped pimento stuffed Spanish green olives *
Optional Toppings:
- Chopped fresh parsley
Instructions
- Place all the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well. Increase the heat, bring the mixture to a low-simmering boil, stir well to incorporate and to make sure that the almond butter is completely dissolved into the broth. Simmer for 15 minutes.
- Then add the chickpeas and chopped pimento stuffed Spanish green olives, stir well to incorporate, continue to simmer for 5 minutes.
- Taste test and adjust spices as desired.
- Remove from the stove and allow to sit for 7 minutes to allow the flavors to marry. After 7 minutes, serve topped with freshly chopped parsley, and eat with crusty bread, flatbread, or with a simple salad.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4