Spanish Chickpea and Manchego Stew
Immerse yourself in the flavors of Spain with this comforting Chickpea and Manchego Stew. This Southern European-inspired creation blends the rich warmth of smoked paprika and saffron with the nuttiness of Manchego cheese. Perfect for a cozy evening, this dish brings the taste of Spain to your table in a simple, delectable form.
Serves: 1, Difficulty: Easy
Preparation Time: 10 mins, Cooking Time: 20 mins
Ingredients
- 1 tablespoon of olive oil
- 1 clove of garlic, minced
- 150 grams of canned chickpeas, drained
- 1 small red bell pepper, diced
- 150 grams of canned tomatoes
- 50 grams of Manchego cheese, cubed
- Pinch of saffron
- Pinch of smoked paprika
- Pinch of salt
- Pinch of pepper
- 50 ml of water
- 1 tablespoon of chopped fresh parsley
Method
- Heat the olive oil in a small saucepan over medium heat.
- Add the minced garlic and diced red bell pepper. Sauté for about 3 minutes, until the pepper begins to soften.
- Add the canned tomatoes and chickpeas to the saucepan. Stir to combine.
- Stir in the saffron, smoked paprika, salt, and pepper, ensuring the spices coat the chickpeas and tomatoes.
- Pour in the water and bring to a gentle simmer.
- Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- Add the cubed Manchego cheese, stirring until it begins to melt and incorporate into the stew.
- Remove from heat, sprinkle with fresh parsley, and serve warm.
Tips
- For a creamier texture, use a potato masher to slightly crush the chickpeas before adding the cheese.
- Pair with a fresh, crusty bread to mop up the delicious stew.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 150 kcal (627 kJ) | 375 kcal (1568 kJ) |
| Fat | 8g | 20g |
| Saturated Fat | 2.2g | 5.5g |
| Carbohydrates | 12g | 30g |
| Sugars | 2g | 5g |
| Proteins | 6g | 15g |
| Salt | 0.3g | 0.8g |
