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Chickpea and Potato Stew with Tomatoes and Picada

This gorgeous, Spanish-influenced vegetarian stew is gets its red-orange color from saffron, paprika, and tomatoes. Hearty chickpeas and potatoes are accented with sherry, red peppers, garlic, and a little heat from red chile flakes. A sprinkling of garlicky picada adds the perfect finishing touch.


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


  1. Warm the oil in a wide pot.  Add the onion, saffron, pepper, potatoes, and garlic. Cook over low heat, stirring gently every now and then until the potatoes are tender-firm, about 25 minutes. Add the paprika, parsley, and chile flakes, cook 3-4 minutes, then add the sherry and cook until it has reduced by half, about 10 minutes.
  2. Next add the tomatoes, chickpeas, and the diluted Veggie-Stock Gold®. Season with 1 1/2 teaspoons salt and plenty of freshly ground pepper. Cover and cook over low heat until the potatoes are completely tender, about 20 minutes.
  3. While the stew is simmering, make the picada: Fry the bread in olive oil on both sides until it is crisp and golden. Place the bread in a food processor fitted with a steel blade, add remaining ingredients, and pulse until finely ground.
  4. When the stew has finished cooking, season it to taste with additional salt and pepper. Serve warm, sprinkled with picada.

Additional Tips

This recipe is adapted from food writer and cook Deborah Madison, an expert in vegetarian cuisine and cooking with all things fresh and flavorful.

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