Spanish chickpea & potato stew

Vegetarian stews are often bland and dull, but this Spanish chickpea stew is really flavourful with the smokiness of the smoked paprika, the sweetness of the onions and peppers and the freshness of the blitzed fresh tomatoes, parsley and lemon slices. It’s also really affordable and simple to make, which is great because it means all of us can enjoy this.

As with most stews and such, this Spanish chickpea and potato stew is better the next day, so I’d recommend bulk making it for throughout the week, or making it in the morning and leaving to chill until later to allow the flavours to mingle.

Ingredients (makes 4 portions):

• 2 drained can of chickpeas

• 1 stock cube

• 500ml boiling water

• 6-8 garlic cloves

• 4 large tomatoes

• 1 lemon (cut into slices)

• handful fresh parsley

• 1tbsp smoked paprika

• 1tsp salt

• 1 large white onion

• very generous drizzle of olive oil

• 2 peppers

• 2 large potatoes

Method:

1. Peel and chop the potatoes into bite sized pieces and par boil for around 10 minutes. Drain and leave to the side.

2. Finely chop the onion, garlic and peppers.

3. Sweat the onions in the oil in a large casserole dish until golden.

4. Add the garlic and peppers and cook until the peppers have softened (around 10 minutes).

5. Add the paprika and chickpeas and cook for another few minutes.

6. Blitz the fresh tomatoes in a blender or food processor and add to the chickpeas.

7. Add the stock cube and water and simmer for around 10 minutes before adding the potatoes and lemon slices and leave to simmer for another 10 minutes.

8. Sprinkle with the parsley and enjoy!