Deborah Madison's Potato and Chickpea Stew
  • 1 lb fingerling or other small potatoes
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 1 large red pepper, diced
  • 1 large yellow pepper, diced
  • salt and pepper
  • 1 tsp (2 cloves) minced garlic
  • 1 tsp smoked paprika
  • 1 tsp hot paprika
  • 3 tbsp chopped fresh parsley
  • ½ cup dry sherry
  • 1 (14.5 ounce) can diced tomates, juices included
  • 1 (14.5 ounce) can chickpeas (garbanzos), drained and rinsed
  • 1 to 2 cups water (or vegetable broth)
  • 1 bunch spinach, rinsed, stems removed
  1. Scrub potatoes and cut into pieces (halves or quarters depending on how big they are).
  2. Heat a Dutch oven or other large, deep pot, over medium-high heat, and when the pan is warm, add the olive oil. When the oil is hot, add the onion, red and yellow peppers, and potatoes. Lower the heat to medium and cook for about 20 minutes with the lid on the pan, stirring the vegetables every so often.
  3. When the potatoes are tender but still firm, season with 1 tsp of salt and some pepper, and add the garlic. After a few minutes, remove the lid, and add both paprikas, the parsley, and the sherry. Simmer until the liquids in the pan have reduced and are somewhat syrupy.
  4. Add the tomatoes and chickpeas, and enough water to just cover. Put the lid back on the pan and simmer until the potatoes are completely cooked through, another 10-20 minutes.
  5. While the stew is simmering, heat a saute pan. When the pan is hot, add a dash of olive oil and then the spinach leaves. Cook until the leaves are completely wilted, then transfer them to a colander and use a fork to press out all the excess liquid.
  6. When the potatoes are completely cooked through, stir the cooked spinach into the pot, and serve.
You can substitute vegetable broth for the water, if you prefer.
Recipe by Sprung At Last at