Crispy roasted chickpeas and caramelized root vegetables with bright lemon, garlic, and fresh herbs. A satisfying vegetarian sheet-pan dinner that celebrates February’s seasonal produce.
Ingredients
Main
- 2 cans (800g) chickpeas, drained and patted very dry (or 350g dried chickpeas, soaked and cooked)
- 4 large carrots, peeled and cut into thick batons
- 300g potatoes, cut into 2cm chunks
- 1 red onion, cut into wedges
- 6 garlic cloves, smashed
- 1 lemon (zest and juice)
- 4 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper
- Fresh parsley, chopped
Optional
- Chili flakes for heat
- Yogurt or quark for serving
Instructions
Prep (15 min):
Spanish Chickpea & Kale Stew
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
Stew
- 175g dried chickpeas, soaked overnight and drained
- 1½ tbsp olive oil
- 1 medium onion, diced
- 1-2 carrots, peeled and diced
- 3 cloves garlic, sliced
- 70g chorizo, diced small
- 1 can (400g) tinned tomatoes
- ¾ tbsp tomato paste
- 1½ tsp smoked paprika
- ¾ tsp cumin
- 1-2 bay leaves
- 550ml water or chicken stock
- 1 bunch kale, stems removed, roughly chopped
- Salt and pepper to taste
To Serve
- Extra virgin olive oil for drizzling
- Fresh flat-leaf parsley, chopped
- Crusty bread
Instructions
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.