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Spanish-Style Potato & Chickpea Stew Fill 1 Created with Sketch.

with Swiss Chard & Aioli

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Start the stew:
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.

Add the aromatics:
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.

Finish the stew:
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.

Make the aioli:
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.

Plate your dish:
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Start the stew:
Add the aromatics:
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.

Finish the stew:
Make the aioli:
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!

Plate your dish: