This recipe is from our series "Andalusian Comfort" which focuses on comfort food recipes from the south of Spain, where our Winter 15 collection was shot.

Potaje de Garbanzos y Verduras Vegetable Stew with Garbanzos

It's very common in Andalusia to find some type of lentil or garbanzo dish served once or twice a week. There are many versions of this particular hearty recipe prepared throughout Spain, and it is especially enjoyed in fall and winter. This nutrient packed potaje can be entirely vegetarian or prepared with salted cod and other meats. The version we're sharing here is vegetarian.


500 g of dry garbanzo beans or chickpeas (canned and drained chickpeas can be used to save time) 300 g kale or Swiss chard, roughly chopped 3 cloves of garlic 1 Bay leaf 2 tsp of saffron threads 2 large ripe tomato, peeled and chopped 1 medium- large onion, peeled, half of the onion cut into large chunks and the other half chopped into small cubes 1 Italian green pepper or green bell pepper, chopped 1/2 of a red bell pepper, chopped 2 medium carrots, peeled and chopped into large chunks 1 large potato peeled and chopped into large chunks 1 TBS of ground smoked sweet Paprika, preferably Spanish smoked paprika known as Pimentón Dulce de la Vera Extra virgin olive oil 1 TBS of finely chopped parsley 1 L of water or low sodium vegetable stock Sea salt and cracked black pepper to taste Crusty bread to serve   Special equipment: Hand Blender  


1. The night before (for at least 12 hours), soak the chickpeas in water with a generous pinch of salt. 2. The next day add the soaked chickpeas to a large pot of 1 L of boiling water or vegetable stock, enough to cover the chickpeas completely. Add 1 bay leaf, a generous pinch of salt, half of the chopped parsley, half of the chopped onion cut into large chunks, chopped potato, and the carrots. Cover and cook on medium heat for 1 hour or more until chickpeas are tender. Once cooked, there should be some liquid remaining. As soon as the potatoes are cooked, remove them from the pot and set aside. 3. Remove the onion and carrot chunks and 1 spoonful of the cooked chickpeas and place in a bowl and set aside to be puréed later. Discard the Bay leaf from the cooked chickpeas. 4. In a separate medium sized pot filled halfway with boiling salted water, cook the chopped Swiss chard or kale for 3-5 minutes. Be careful not to overcook it. Remove from water and set aside. 5. In a preheated skillet with enough extra virgin olive oil to cover the bottom, sauté the remaining chopped onion, chopped bell peppers, garlic, and paprika for 5 minutes. Next add the tomatoes and saffron threads and sauté until completely cooked. Turn off heat. 6.  Pour sautéed tomato/onion/garlic/pepper mixture into a bowl. To that bowl add the cooked onion/carrot/garbanzo mixture that you put aside earlier and blend until it reaches a puréed consistency or slightly chunky if you prefer. Add this purée to the cooked chickpeas. 7. Stir the mixture well. Add the cooked Swiss chard or kale and remaining potato chunks and gently fold them into the stew. 8. Add salt and pepper to taste. Garnish with the remaining finely chopped parsley and serve hot with crusty bread.

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