Chickpea, pepper and potato Spanish-style stew recipe
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
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2470kJ 587.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 85.9gProtein 18.5gFibre 10.1g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- 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.
- 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.
- Cook the rice to packet instructions and, once ready, mix in the chopped herbs.
- Meanwhile, combine the yogurt and garlic in a bowl.
- Serve the stew alongside the rice, drizzled with garlic yogurt and topped with toasted seeds and lemon wedges.
- See more Stew recipes
