Name: Cumin and Coriander Spanish Chickpea Stew with Sautéed Vegetables
Total time: 72 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g dried chickpeas; 1 large onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 potato, diced; 1 tbsp olive oil; Salt to taste; 1 tsp smoked paprika (optional); 1/2 tsp cumin (optional); 1/2 tsp ground cumin; 1/2 tsp ground coriander

Cumin and Coriander Spanish Chickpea Stew with Sautéed Vegetables

A warm, earthy spice profile with a slight citrusy note.

72 minutes4 servings

Method

Before adding chickpeas, stir cumin and coriander into the pot with the vegetables.
Soak the chickpeas overnight in water, then drain and rinse.
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent.
Add the chickpeas, carrot, and potato to the pot. Stir to combine.
Pour in enough water to cover the ingredients by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour or until the chickpeas are tender.
Season with salt, smoked paprika, and cumin if using. Simmer for another 10 minutes to let the flavors meld. Serve warm with crusty bread.

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