Spanish Chickpea Stew

• servings: Ingredients (6 servings
• total time: 30 minutes

Ingredients

A classic from Spanish cuisine, with a small twist to let plant-led ingredients shine even more! What do you think of this potaje de vigilia?

Whether you’re vegan, vegetarian, flexitarian, or just curious, come and discover Novotel’s new plant-led recipes at participating

restaurants.

Let’s fill our feeds (and our kitchens) with dishes like this! #FeedYourFeedBetter

20 g extra virgin olive oil

20 g garlic

250 g spring onion

150 g leek

400 g potato

300 g chopped fresh tomato (or canned)

800 g cooked chickpeas

2–3 tsp choricero pepper paste

2–3 tsp smoked paprika

1–2 tsp ground cumin

2–3 dried cayenne chillies

Salt to taste

For the garlic mushrooms (topping):

150 g oyster mushrooms

1 garlic clove

A handful of parsley

Pinch of coarse salt

Drizzle of extra virgin olive oil

Juice of 1/2 lemon

Directions

Start by making a good sofrito with the garlic, spring onion, and leek, cooking it over medium heat until well softened and lightly caramelised. Then add the spices and let them toast slightly, incorporate the choricero pepper paste and the tomato, and let everything cook until the tomato loses its excess moisture. At that point, add the potatoes directly by “cracking” them, cover with hot water, and let it simmer for 20 to 40 minutes, until tender.

Meanwhile, prepare the garlic mushrooms: sauté them in a very hot pan, without oil and with a pinch of salt, until nicely browned. In a mortar, crush the garlic with the parsley, oil, and salt to form a paste. Add this garlic mixture to the mushrooms, sauté for a couple more minutes, and finish with a squeeze of lemon juice.

Serve the stew hot with the mushrooms on top and, if you like, add a poached egg to finish the dish.