This is a hearty chickpea stew that is very simple to make. The slow version of this recipe requires cooking the chickpeas from scratch, but I like to use the cooked ones that come in a jar.

This meal is healthy, balanced, tasty and cheap. It's hard to beat it!

A bowl of potaje

stew, legumes

1 serving

  • 2 Tbsp of sofrito (aprox. 1 tomatoes, ½ onion, 1 garlic cloves)
  • 200 g of cooked chickpeas
  • 1 handful of spinach (can be frozen)
  • 1 hard boiled egg
  • 0.3 l of stock (chicken or vegetables)
  • 10 roasted almonds (or any other nut)
  • 1 garlic clove
  • 1 handful of parsley
  • Smoked paprika to taste, mild or spicy
  • Salt to taste

Step-by-step diagram
Step-by-step diagram
  1. Set a large pan to medium heat and add the sofrito, stock, the chickpeas and smoked paprika to taste.

  2. Separate the egg yolk from the white. Cut the white into small dice.

  3. In a mortar, crush the yolk, garlic, parsley and almonds, with a pinch of salt. It should become a paste with some texture from the nuts. This is called the majado.

  4. Add the majado and the spinach to the pan. Stir for a few minutes and let the spinach cook.

  5. Serve in a bowl. Top with the egg whites and a bit of paprika.

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