Chickpea Potaje Recipe

Difficulty: Easy | Total Time: 20 minutes | Active Time: | Makes: 4 servings

This is a simpler variation on Chickpea Potaje, a Spanish chickpea-based stew. It’s fast, flavorful and can be made in a single pot. It works well either as a side or vegetarian main dish.

  • 3 cloves garlic, minced
  • Olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • pinch saffron
  • 2 large tomatoes, chopped
  • 28 oz can of chickpeas, drained
  • Juice of 1 lemon
  • 1 bunch fresh spinach or other leafy greens
  1. In a large sauce pan, saute garlic in olive oil over medium heat until golden.
  2. Add spices to oil/garlic mixture, let toast for a minute. (Note—spice measurements can be approximated), Next, add the chopped tomatoes, chickpeas and lemon juice. Cover mixture and allow to cook until tomatoes have cooked down to a saucy consistency, about 10 minutes.
  3. Wash spinach and coarsely chop. Remove chickpea mixture from heat and add spinach. Stir together and serve. Optional—crumble creamy feta or chevre on top.

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