Spanish Chickpeas with Saffron and Smoked Paprika

spanish chickpea stew

I am looking forward to a fun-filled weekend in Hood River, Oregon, home of Tofurky. No, there’s no Tofurky in the chickpea stew, but I cooked up a pot just now so that I can leave my family with something to eat while I’m away enjoying the revelries during their grand opening celebration of their new plant. And yes, I’ll be teaching a couple of classes as part of the festivities, as well as serving up a platter or two of my cheeses.

But looking around in my fridge for something quick to cook up before I get on a plane later today, I found some chickpeas I had cooked up a few days ago. And my husband’s beautiful tomato vines are heavy with fruit.

People always ask me what I eat. “Do you always eat this way? How do you stay so thin?” they ask as I pass around the eclairs. (Yes, do see my eclair recipe in the September/October issue of VegNews.) Or it might not be the eclairs, but the bouef bourgignonne I’m serving (also in the article). Or perhaps a multi-layer crepe cake (see the article again!). If I’m entertaining, you can be sure you’ll get something a bit sophisticated. Which might make you ponder whether I eat like this all the time. You probably won’t get beans. 

Well, you might get these beans. These are infused with all of the savory flavors I love – saffron, smoked paprika, olives, garlic. And this is what I normally eat. I love eclairs, but not everyday. I prefer things of a simpler, albeit still flavorful, nature: whole grains, vegetables, fruit, and beans. This dish is easy to prepare, but tasty enough to serve at a casual summer dinner under the late August sun. And you can make it oil-free as well. I prefer green olives for this stew, but all I found in my fridge were kalamata.

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Comments

  1. This looks fantastic! I have everything on hand to make it too. I recently purchased two of your cookbooks and am thrilled with everything I have tried so far. I made the almond ricotta and was amazed at how delicious it was. I wanted to make stuffed shells but couldn’t find any whole wheat ones so I made lasagna instead and it was one of the best lasagnas I have ever made.

    I can’t thank you enough for your cookbooks!

  2. This is a super easy recipe to throw together, paired with some Spanish rice it’s yum! I’m not a fan of the addition of rosemary though, it didn’t match with the rest of the flavours for me, I’ll leave it out next time.
    Thanks for a tasty recipe Miyoko!

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