Garbanzo Bean Stew

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion
• 1 red bell pepper
• 2 cloves garlic
• to taste pinch saffron
• ½ pound new
• 2 teaspoons smoked sweet paprika
• ¼ cup sherry
• 2 cups chickpeas
• 1 can tomatoes plus their liquid
• 2½ cups vegetable stock
• 2 cups hot cooked rice
• to taste parsley, optional garnish

Steps

1. In a Dutch Oven or large soup pot, heat the oil over medium heat.
2. Sauté the onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
3. Stir in the paprika.
4. Then stir in the sherry.
5. Cook about 1 minute.
6. Add the chickpeas, tomatoes, stock, salt and pepper.
7. Bring to a boil.
8. Reduce heat to low.
9. Cook partially covered until the potatoes are tender and the stew thickens, 30–40 minutes.
10. Remove from heat.
11. Let stand about 15 minutes to meld flavors and thicken slightly.
12. To serve, make a pyramid of rice in the center of each of 4 bowls.
13. Ladle the hot stew around the rice.
14. Garnish with parsley, if desired.