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Chickpea, pepper and potato Spanish-style stew recipe

Chickpea, pepper and potato Spanish-style stew recipe

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Created by The Tesco Recipes team

Serve this flavour-packed Spanish-style stew on a bed of herby rice and top with toasted pumpkin seeds and a garlic yogurt drizzle. See method

  • Serves 4
  • Takes 40 mins
  • 587 calories / serving
  • Healthy

Ingredients

  • 2 tbsp olive oil
  • 1 brown onion, finely sliced
  • 1 garlic clove, minced
  • 250g mixed frozen peppers
  • 1 large potato, peeled and chopped into 2cm cubes
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 bay leaf (optional)
  • 1 tsp chilli powder (optional)
  • 400g tin chopped tomatoes
  • 1 veg stock pot, made up to 400ml
  • 400g tin chickpeas, drained and rinsed
  • 300g long grain rice
  • 15g chopped fresh herbs, such as mint, parsley
  • 100g natural yogurt
  • 1 garlic clove, minced
  • 50g pumpkin seeds, toasted
  • 1 lemon, cut into wedges​
Low in salt and a source of protein

Each serving contains

  • Energy

    2470kj
    587kcal     29%

  • Fat

    17g 24%

  • Saturates

    3g 15%

  • Sugars

    13g 14%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 85.9g Protein 18.5g Fibre 10.1g

Method

  1. In a heavy-bottomed, lidded saucepan fry your onion with a pinch of salt in the oil until soft. Add the garlic, peppers and potato cubes and cook for 5 minutes, stirring frequently, until starting to soften. Next add the spices and mix well. Cook until fragrant.
  2. Add your chopped tomatoes and stock, and bring to a simmer. Cover with a lid and cook until the veg is just soft, stirring occasionally, for around 15 mins. Remove the lid, add the chickpeas and cook for a further 5 mins. Season to taste.
  3. Cook the rice to packet instructions and, once ready, mix in the chopped herbs.
  4. Meanwhile, combine the yogurt and garlic in a bowl.
  5. Serve the stew alongside the rice, drizzled with garlic yogurt and topped with toasted seeds and lemon wedges.

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