Castilian Root Vegetable Stew
Castilian vegan stew of slow-cooked chickpeas, potato, leek, and savoy cabbage simmered with onion and pimenton in a rich vegetable broth, finished with parsley and served with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain chickpeas. Peel potatoes and cut into 2cm cubes. Slice leeks into 1cm rounds. Slice carrots. Shred savoy cabbage. Dice onions. Smash garlic cloves. Chop parsley. Toast bread slices until golden.
Sweat
Heat olive oil in a heavy pot over medium-low. Add leeks, onions, bay leaf, and a pinch of salt. Cook 7 minutes until softened and pale gold.
Bloom
Stir in smashed garlic and sweet pimentón off heat for 15 seconds. Return to medium heat. Add carrots and potatoes, toss 90 seconds until coated in spiced oil.
Simmer
Pour in hot vegetable stock with chickpeas and remaining salt. Bring to vigorous simmer over medium-high, then lower to medium-low. Cook 15 minutes until potatoes begin to soften. While soup simmers, shred the savoy cabbage.
Build
Add shredded cabbage and cook 5 minutes more over medium-low until wilted but still bright. Potatoes should be fully tender. Discard bay leaf.
Plate
Ladle stew into warm bowls. Scatter black pepper and chopped parsley over top. Drizzle with extra-virgin olive oil. Serve alongside toasted country bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.