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Spanish-Style Potato & Chickpea Stew
with Swiss Chard & Aioli
Cook Time
20-30mins
Makes
2 Servings
Nutrition
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.
Tools from the Test Kitchen
Ingredients
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Title
- 1½ Cups Chickpeas
- 3 Yukon Gold Potatoes
- 2 Scallions
- 1 Bunch Swiss Chard
- 1 Clove Garlic
-
1 Pixie Mandarin
- 3 Tablespoons Mayonnaise
- 2 Tablespoons Roasted Almonds
- 2 Tablespoons Tomato Paste
-
2 Teaspoons Chickpea Stew Spice Blend (Ground Cumin, Smoked Paprika & Ground Turmeric)
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!
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