Spanish Chickpea & Kale Stew

2 servings Prep: 15 min Cook: 50 min 480 cal/serving

A potaje de garbanzos-inspired stew — chickpeas slow-simmered with kale, carrots, smoked paprika, and garlic. Deeply savory, warming, and satisfying.

Servings: 2 | Prep: 15 min (plus overnight soak) | Cook: 50 min | Calories: 480 per serving

Ingredients

Cook the base: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots, cook for 5-6 minutes until softened. Add chorizo and cook another 3 minutes until the fat renders.
Add aromatics: Add garlic, smoked paprika, and cumin. Stir for 30 seconds until fragrant.
Build the stew: Add drained chickpeas, tinned tomatoes, tomato paste, bay leaves, and water/stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 35-40 minutes until chickpeas are completely tender.
Add the kale: Stir in the chopped kale, pressing it into the liquid. Cook uncovered for 8-10 minutes until the kale is tender and the stew has thickened slightly.
Season and serve: Remove bay leaves. Season generously with salt and pepper. Ladle into bowls, drizzle with olive oil, scatter parsley, and serve with crusty bread.

Soaking chickpeas: Soak overnight in plenty of cold water. They’ll roughly double in size. If short on time, use 2 cans of chickpeas (drained) and reduce cooking time to 20 minutes.
Make ahead: Even better the next day. The flavors develop beautifully overnight.
Variations: Add a handful of spinach instead of kale, or stir in a spoonful of sherry vinegar at the end for brightness.
Potaje tradition: This is a simplified version of the classic Spanish Lenten stew. Some versions include bacalao (salt cod) or hard-boiled eggs.