Imagine a dish that transports you straight to the sun-drenched kitchens of Spain, where every spoonful tells a story of tradition and warmth. Puchero de Garbanzos, or Chickpea Casserole, is not just a meal—it's a culinary journey that will tantalize your taste buds and warm your soul. This rustic, protein-packed dish combines the earthy richness of chickpeas with vibrant Spanish spices, creating a symphony of flavors that will make your family and friends beg for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 2 cups cooked chickpeas
- 1 cup diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Prepare all ingredients by washing and chopping the vegetables: finely dice the onion, bell pepper, and mince the garlic cloves.
- Heat a large heavy-bottomed casserole or Dutch oven over medium heat with a splash of olive oil.
- Sauté the chopped onion and bell pepper until they become soft and translucent, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, being careful not to burn the garlic.
- Sprinkle paprika and cumin over the vegetables, stirring to distribute the spices evenly and release their aromatic oils.
- Pour in the diced tomatoes and cook for 3-4 minutes, allowing the tomatoes to break down and blend with the vegetables.
- Add the cooked chickpeas to the pot and stir to combine with the vegetable mixture.
- Pour in the vegetable broth, ensuring the chickpeas are mostly covered by the liquid.
- Season with salt and pepper to taste, stirring gently to incorporate.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Allow the casserole to cook slowly for 45-60 minutes, stirring occasionally to prevent sticking.
- Check the liquid levels periodically, adding more broth if the mixture becomes too dry.
- The dish is ready when the chickpeas are tender and the sauce has thickened to a rich, hearty consistency.
- Remove from heat and let rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh parsley or a drizzle of extra virgin olive oil.
Tips
- Use high-quality, pre-cooked chickpeas for the best texture and flavor. If using dried chickpeas, ensure they're soaked overnight and fully tender before adding to the casserole.
- Don't rush the sautéing process—taking time to caramelize the onions and bell peppers builds a deep, rich flavor base for your dish.
- Toast your spices (paprika and cumin) briefly in the oil before adding other ingredients to enhance their aromatic qualities.
- Keep the heat low and slow during the final simmering stage to allow the flavors to meld and the sauce to develop a luxurious thickness.
- For an extra layer of complexity, consider adding a splash of white wine when sautéing the vegetables or garnishing with smoked paprika before serving.
- This casserole tastes even better the next day, so don't hesitate to make it in advance—the flavors will continue to develop and intensify.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 9g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
