Spanish · Dinner
Spanish Mixed Vegetable Stew (Gluten-Free)
A hearty vegetable stew in the Spanish sofrito tradition, simmering chickpeas, potatoes, bell pepper and zucchini with smoked paprika, saffron and canned tomato in vegetable stock. Finished with sherry vinegar and parsley, this gluten-free version relies on natural potato starch for body, served hot.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
398Calories
14.2gProtein
13.1gFat
58.6gCarbs
13.9gSugar
15.8gFiber
612mgSodium
0mgChol
1.9gSat Fat
1180mgPotassium
110mgCalcium
4.3mgIron
0mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Peel and dice the potato, onion, bell pepper and zucchini; mince the garlic; drain the chickpeas if needed.
2
Heat
Warm the olive oil in a medium saucepan over medium heat, then sweat the onion and garlic for 3 minutes until translucent.
3
Heat
Add the bell pepper and potato, sauté for 4 minutes until softened, then stir in the smoked paprika and saffron for 30 seconds.
4
Heat
Pour in the canned tomatoes, stock and chickpeas; simmer uncovered over medium-low heat for 20 minutes until potato is fork-tender.
5
Heat
Add the zucchini and simmer over medium-low heat for 6 minutes until tender but holding its shape.
6
Finish
Stir in the sherry vinegar, season with salt and pepper, then fold in half the parsley.
7
Plate
Ladle the stew into a bowl and scatter the remaining parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chickpeas
- 5.2 oz150g potato
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell pepper
- 11 zucchini
- 1 cup240ml vegetable stock
- 2 tsp2 tsp smoked paprika
- a pinch of saffron threads
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
