Chickpea stew

Garbanzos estofados

By: Mo Wyse, Shannon Martinez
From: Smith & Daughters
Serves: 4-6
Photographer: Bonnie Savage

This is one of those magical Shannon Martinez dishes that is made purely of veg, but still has a very meaty taste and is just as filling (if not more) than a beefy stew. Also, it’s a seemingly typical dish to find in a vegan cookbook, but there’s deffinitely something different about the bold, big and juicy flavours of this stew that are typically missing in dishes that don’t rely on animal flesh. That’s Martinez gold right there.

Ingredients

Quantity	Ingredient
2 tablespoons	olive oil
1	large onion, finely chopped
1	large red capsicum, finely diced
2	celery stalks, finely diced
2	garlic cloves, crushed
2 teaspoons	sweet paprika
1 teaspoon	smoked paprika
1/2 teaspoon	chilli flakes
1/2 teaspoon	dried oregano
1 pinch	saffron threads
400g	tinned whole peeled tomatoes
750g	potatoes, peeled and chopped into chunky pieces
400g	carrots, peeled and cut into chunky pieces
400g	cooked or tinned chickpeas, drained and rinsed
350g	silverbeet, stalks removed and chopped, leaves sliced
2	fresh bay leaves
small handful	thyme
1 litre	chicken or vegetable stock, plus extra if necessary
handful	flat-leaf parsley, roughly chopped
	crusty bread, to serve

Method

Heat the oil in a large casserole dish over medium heat. Add the onion, capsicum, celery and garlic along with a good pinch of salt. Reduce the heat to low and cook, stirring occasionally, for about 15 minutes or until very soft.
Add both paprikas, chilli flakes, oregano and saffron and cook for 1 minute. Add the tomatoes, breaking them up with a spoon, then cook on the lowest heat for about 20 minutes or until the mixture is thick and jammy.
Add the potato and stir well to coat. Add the carrot, chickpeas, silverbeet stalks, bay leaves and thyme, then pour over the stock. You want to make sure that everything is covered in the liquid so add a little more stock, if necessary. Season with salt and pepper.
Cook over low heat for approximately 1 hour or until the potatoes can be easily pierced with a knife. Add the silverbeet leaves and cook for a further 5 minutes until the leaves are wilted but still bright green. Finish with the chopped parsley and adjust the seasoning, to taste.
Serve with piles of crusty bread. Make sure you or anyone else eating this does not leave any sauce in the bowl.

Tags:: Vegan; Plant-based; Vegetarian

Chickpea stew

Garbanzos estofados

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