Garbanzo Bean Stew
This garbanzo bean stew gets its character from smoked Spanish paprika and a splash of sherry. The paprika is stirred in just before the sherry, so it toasts briefly and flavors the whole pot with a gentle smokiness. Saffron and red pepper add color, and unpeeled potatoes keep their shape while thickening the broth. Served around a mound of rice, it makes a filling meatless dinner for four.
Instructions
Heat the olive oil in a Dutch oven or large soup pot over medium heat.
Add the onion, red pepper, garlic, saffron and potatoes. Cook, stirring now and then, for about 15 minutes, until the potatoes begin to soften.
Stir in the smoked paprika, then pour in the sherry and cook for about 1 minute.
Add the chickpeas, tomatoes with their liquid, stock, salt and pepper.
Bring the pot to a boil, then turn the heat to low and cook partially covered for 30 to 40 minutes, until the potatoes are tender and the stew has thickened.
Take the pot off the heat and let it stand for about 15 minutes so the flavors come together and the stew thickens a little more.
To serve, shape a small mound of rice in the center of each of 4 bowls and ladle the hot stew around it. Top with chopped parsley if you like. For more heat, add a pinch of red pepper flakes or a dash of hot sauce while the stew cooks.
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