Chickpea stew

Chickpea stew

Garbanzos estofados

Smith & Daughters
Bonnie Savage

This is one of those magical Shannon Martinez dishes that is made purely of veg, but still has a very meaty taste and is just as filling (if not more) than a beefy stew. Also, it’s a seemingly typical dish to find in a vegan cookbook, but there’s deffinitely something different about the bold, big and juicy flavours of this stew that are typically missing in dishes that don’t rely on animal flesh. That’s Martinez gold right there.


Quantity Ingredient
2 tablespoons olive oil
1 large onion, finely chopped
1 large red capsicum, finely diced
2 celery stalks, finely diced
2 garlic cloves, crushed
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
1/2 teaspoon dried oregano
1 pinch saffron threads
400g tinned whole peeled tomatoes
750g potatoes, peeled and chopped into chunky pieces
400g carrots, peeled and cut into chunky pieces
400g cooked or tinned chickpeas, drained and rinsed
350g silverbeet, stalks removed and chopped, leaves sliced
2 fresh bay leaves
small handful thyme
1 litre chicken or vegetable stock, plus extra if necessary
handful flat-leaf parsley, roughly chopped
crusty bread, to serve


  1. Heat the oil in a large casserole dish over medium heat. Add the onion, capsicum, celery and garlic along with a good pinch of salt. Reduce the heat to low and cook, stirring occasionally, for about 15 minutes or until very soft.
  2. Add both paprikas, chilli flakes, oregano and saffron and cook for 1 minute. Add the tomatoes, breaking them up with a spoon, then cook on the lowest heat for about 20 minutes or until the mixture is thick and jammy.
  3. Add the potato and stir well to coat. Add the carrot, chickpeas, silverbeet stalks, bay leaves and thyme, then pour over the stock. You want to make sure that everything is covered in the liquid so add a little more stock, if necessary. Season with salt and pepper.
  4. Cook over low heat for approximately 1 hour or until the potatoes can be easily pierced with a knife. Add the silverbeet leaves and cook for a further 5 minutes until the leaves are wilted but still bright green. Finish with the chopped parsley and adjust the seasoning, to taste.
  5. Serve with piles of crusty bread. Make sure you or anyone else eating this does not leave any sauce in the bowl.
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