| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 12g | 1.5g | 42g |
| sugars | fibre | protein | salt |
| 7g | 10g | 13g | 1.2g |
Why I Love Spanish Garbanzos Estofados con Acelgas, Aceitunas y Tomate con Especias Tradicionales
There’s nothing quite like a recipe that brings together a symphony of flavors in a comforting, hearty stew. That’s exactly what you get with Garbanzos Estofados con Acelgas, Aceitunas y Tomate con Especias Tradicionales. This Spanish classic takes humble ingredients and elevates them into a dish that’s rich in both taste and tradition.
A Hearty Meal with Simple Ingredients
Growing up in New Jersey with Italian grandparents, my kitchen was always filled with the comforting smells of simmering stews and fresh herbs. Although Garbanzos Estofados con Acelgas, Aceitunas y Tomate con Especias Tradicionales is a Spanish dish, it speaks the same language of love and warmth that I experienced as a child. Much like the Italian garbanzo bean stew, which my grandmother often made, this dish layers beans, greens, and a medley of spices to create a heartwarming meal.
Perfect for Family Dinners
This stew doesn’t just fill your belly; it warms your soul. It’s the kind of dish that makes you want to gather your family around the table, share stories, and enjoy each other’s company. The combination of chickpeas, Swiss chard, and green olives melds beautifully with a spiced tomato base, resulting in a flavor profile that’s complex yet incredibly comforting.
Chef José Andrés has always been a source of inspiration for me, especially his dedication to bringing traditional Spanish flavors to a global audience. His approach to cooking is all about taking good, simple ingredients and turning them into something amazing, a philosophy that deeply resonates with me. Garbanzos Estofados con Acelgas, Aceitunas y Tomate con Especias Tradicionales would fit right into one of his menus, showcasing his same spirit of celebration through food.
A Dish That Pairs Beautifully
This dish also serves as a versatile base for a variety of meals. For a twist, you might pair it with some crispy roasted potatoes or a fresh crusty loaf of bread. It’s also a great accompaniment to grilled fish or chicken, should you wish to add another protein to the mix. The spices used here—paprika, cumin, coriander, and turmeric—are reminiscent of those found in various Mediterranean dishes, making it a complementary addition to a larger spread.
Whether you’re looking to switch up your weeknight dinner routine or create a memorable meal for friends and family, Garbanzos Estofados con Acelgas, Aceitunas y Tomate con Especias Tradicionales is a must-try. It’s a dish that invites you to slow down, savor every bite, and relish the comforting feeling that only a lovingly prepared meal can provide.
What You’ll Need
- 2 cups dried chickpeas (or 3 cans of cooked chickpeas, drained and rinsed)
- 1 bunch Swiss chard, washed and chopped
- 1/4 cup green olives, pitted and sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 bay leaf
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Method
Step One
Rinse the dried chickpeas and soak them in water overnight. If using canned chickpeas, skip this step.
Step Two
Drain and rinse the soaked chickpeas. Place them in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 1 hour or until tender. If using canned chickpeas, proceed directly to the next step after draining and rinsing.
Step Three
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.
Step Four
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step Five
Stir in the paprika, ground cumin, ground coriander, turmeric, and bay leaf. Cook for 1 minute to toast the spices.
Step Six
Add the crushed tomatoes, vegetable broth, and chickpeas to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes to allow the flavors to meld.
Step Seven
Add the chopped Swiss chard and green olives to the pot. Simmer for an additional 10-15 minutes, until the Swiss chard is tender.
Step Eight
Season with salt and pepper to taste. Remove the bay leaf before serving.
Step Nine
Serve the garbanzos estofados con acelgas, aceitunas y tomate with a sprinkle of fresh parsley if desired. Enjoy!
