Spanish · Dinner
Spanish Mixed Vegetable Stew
A hearty Spanish vegetable stew simmered with chickpeas, potatoes, and seasonal vegetables in a smoked paprika and saffron tomato broth. Built on sofrito of onion, garlic, and bell pepper, finished with sherry vinegar. Served with crusty bread for dipping into the thickened, earthy braising liquid.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
378Calories
14.2gProtein
11.6gFat
63.1gCarbs
13.5gSugar
13.4gFiber
1122mgSodium
0mgChol
1.6gSat Fat
1417mgPotassium
118mgCalcium
5.3mgIron
0mcgVitamin B12
51mgVitamin C
vegetarian
gluten-free-adaptable
high-fiber
low-calorie
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and cube the potato, dice the onion and bell pepper, mince the garlic, and slice the carrot into rounds.
2
Sauté
Warm the olive oil in a medium saucepan over medium heat and sauté the onion and bell pepper for 4 minutes until softened and translucent.
3
Bloom
Stir the garlic and smoked paprika into the pan and cook over medium heat for 30 seconds until fragrant.
4
Simmer
Add the canned tomatoes, stock, saffron, bay leaf, potato, carrot, and chickpeas; bring to a boil over high heat then reduce to low and simmer uncovered for 25 minutes until the potato is fork-tender.
5
Simmer
Stir in the zucchini and continue simmering over low heat for 8 minutes until tender but not falling apart, stirring occasionally.
6
Finish
Remove the bay leaf, stir in the sherry vinegar, and season with salt and black pepper, tasting until balanced.
7
Plate
Ladle the stew into a wide bowl, scatter the parsley over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked chickpeas
- 1/2 cup70g onion
- 4 cloves4 cloves garlic
- 1/2 cup70g red bell pepper
- 7 oz200g potato
- 1 cup150g zucchini
- 1/2 cup60g carrot
- 2/3 cup80g, a third of a 14.5 oz can canned tomatoes
- 1 1/2 cup360ml vegetable stock
- 2 tsp2 tsp smoked paprika
- 1/4 tsp1/4 tsp saffron threads
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
