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Potato and Chickpea Stew


Potato and Chickpea Stew Recipe

Ingredients:
  • 1 pound Yellow Finn, fingerling, or red potatoes
  • 3 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 generous pinches saffron
  • 2 large red bell peppers, finely diced
  • 1 large yellow bell pepper, cut into l-inch-wide strips
  • 2 large garlic cloves, minced
  • 1 heaping teaspoon sweet paprika
  • ¼ cup chopped parsley, plus extra for garnish
  • ¼ teaspoon red pepper flakes
  • ½ cup medium-dry sherry
  • 2 cups canned crushed tomatoes, plus their juices
  • 2½ cups cooked chickpeas or 2 15-ounce cans, rinsed
  • 3 cups chickpea-cooking broth or water
  • Salt and freshly milled pepper
  • Picada, if needed
  • Romesco Sauce
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 512kcal (26%)
Total Fat 13g (20%)
Saturated Fat 2g (9%)
Cholesterol 0mg (0%)
Total Carbohydrate 82g
Dietary Fiber 15g
Sugars 7g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

45.5711371023


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