Spanish-Style Potato & Chickpea Stew

with Swiss Chard & Aioli

40 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

710 Cals (est.)

fresh

ingredients

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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.