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Spanish-Style Potato & Chickpea Stew
with Swiss Chard & Aioli
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 710 Cals/serving
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Smoked paprika is an essential ingredient in Spanish cuisine: its distinctive flavor and beautiful color bring plenty of vibrant character to numerous dishes. Here, we’re using it in a blend with cumin and turmeric (in a nod to the region's North African influences) to give our hearty chickpea and potato stew warming depth. For a sweet lift, we're also adding in the juice of a pixie mandarin—a late-season citrus variety. Chefs, be sure to stir your garlicky aioli into each bowl of stew for a touch of welcome creaminess.
Smoked paprika is an essential ingredient in Spanish cuisine: its distinctive flavor and beautiful color bring plenty of vibrant character to numerous dishes. Here, we’re using it in a blend with cumin and turmeric (in a nod to the region's North African influences) to give our hearty chickpea and potato stew warming depth. For a sweet lift, we're also adding in the juice of a pixie mandarin—a late-season citrus variety. Chefs, be sure to stir your garlicky aioli into each bowl of stew for a touch of welcome creaminess.
Get Cooking
fresh
ingredients
Title
- 1½ cups Chickpeas
- 3 Yukon Gold Potatoes
- 2 Scallions
- 1 bunch Swiss Chard
- 1 clove Garlic
-
1 Pixie Mandarin
- 3 Tbsps Mayonnaise
- 2 Tbsps Roasted Almonds
- 2 Tbsps Tomato Paste
-
2 tsps Chickpea Stew Spice Blend (Ground Cumin, Smoked Paprika & Ground Turmeric)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Drain and rinse the chickpeas. Halve the mandarin; squeeze the juice into a bowl. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds.
2
Start the stew:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.
3
Add the aromatics:
Add the white bottoms of the scallions and chard stems to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
4
Finish the stew:
Add the chickpeas, chard leaves, mandarin juice and 1 1/2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until thickened and the potatoes have softened. Turn off the heat and season with salt and pepper to taste.
5
Make the aioli:
While the stew cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished stew between 2 dishes. Top with the aioli. Garnish with the almonds and green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Drain and rinse the chickpeas. Halve the mandarin; squeeze the juice into a bowl. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds.
2
Start the stew:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.
3
Add the aromatics:
Add the white bottoms of the scallions and chard stems to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
4
Finish the stew:
Add the chickpeas, chard leaves, mandarin juice and 1 1/2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until thickened and the potatoes have softened. Turn off the heat and season with salt and pepper to taste.
5
Make the aioli:
While the stew cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished stew between 2 dishes. Top with the aioli. Garnish with the almonds and green tops of the scallions. Enjoy!
Tips from Home Chefs
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