Spanish chickpea stew

Name: Spanish chickpea stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: ['Spanish']
Ingredients: 1 tbsp Co-op olive oil; 1 small onion; 1 stick celery; 1 carrot; 200g butternut squash, cut into chunks; 175g baby potatoes, quartered; 2 cloves garlic, sliced; 1 tsp smoked paprika; 1 x 400g can Co-op chopped tomatoes; 1/2 x 400g can drained chickpeas; 300ml hot vegetable stock; 1/4 Savoy cabbage; 6 black olives, pitted; Small handful fresh parsley, chopped (optional)

https://www.coop.co.uk/recipes/spanish-chickpea-stew

There’s a subtle hint of spice in this warming winter dish

Feeds 2
Ready in 45 minutes

Each serving contains

Energy
18%
1473kj 351kcal
Fat
Low 14%
9.5g
Saturates
Low 7%
1.3g
Sugar
Low 14%
20.2g
Salt
Low 14%
0.76g

% of adult’s reference intake | Carbohydrates per serving : 47g

Share this recipe

Copy link

Ingredients
Method

Ingredients

1 tbsp Co-op olive oil
1 small onion
1 stick celery
1 carrot
200g butternut squash, cut into chunks
175g baby potatoes, quartered
2 cloves garlic, sliced
1 tsp smoked paprika
1 x 400g can Co-op chopped tomatoes
1/2 x 400g can drained chickpeas
300ml hot vegetable stock
1/4 Savoy cabbage
6 black olives, pitted
Small handful fresh parsley, chopped (optional)

Method

Heat the olive oil in a large pan and add the onion, celery and carrot, all chopped
Fry over a medium heat for 5-7 mins
Add the butternut squash, baby potatoes and garlic
Continue to cook, stirring occasionally, for 8 mins, until the vegetables are just starting to soften
Stir in the smoked paprika, chopped tomatoes and chickpeas, then pour the hot vegetable stock into the pan
Cover with a lid and simmer for 15 mins
Slice the cabbage in half, add to the pan and simmer for 5 more mins until tender
Scatter over the olives and a small handful fresh parsley, chopped, if you like, and serve