Chickpea and Potato Stew with Tomatoes and Picada

Ingredients

• For the stew: 

• 3 tablespoons olive oil

• 1 large onion, cut in small dice

• 2 generous pinches saffron

• 1 large red bell pepper, cut in small dice

• 8 ounces medium potatoes, quartered lengthwise or sliced in 3/8-inch rounds

• 2 large cloves garlic, minced

• 1/2 cup dry sherry

• 1 teaspoon paprika

• 1/4 cup chopped fresh parsley

• 1/4 teaspoon red chile flakes

• 2 cups canned diced tomatoes, plus their juices (or fresh tomatoes, seeded and chopped)

• 2 1/2 cups cooked chickpeas

• 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water

• Salt and ground black pepper

•  For the picada: 

• 1 slice country white bread

• Olive oil

• 1/4 cup toasted almonds

• 2 cloves garlic

• 2 tablespoons chopped parsley

• 1/4 teaspoon dried thyme