Spanish Winter Vegetable Stew

Spanish · Winter · 45 min · Serves 4 · By Lesapor Test Kitchen

This Spanish-inspired vegetable stew combines the deep flavors of winter produce with aromatic spices. It's simple to prepare, making it ideal for a warming weeknight meal. The use of smoked paprika adds a distinct depth, making this dish both comforting and vibrant.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 large carrots, sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 3 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup frozen peas
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft.
2. Stir in the minced garlic, red bell pepper, and sliced carrots. Cook for another 3 minutes, stirring occasionally.
3. Add the smoked paprika and ground cumin. Stir well to coat the vegetables with the spices.
4. Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
5. Add the chickpeas and frozen peas to the pot. Simmer for an additional 10 minutes until the vegetables are tender.
6. Season with salt and pepper to taste. Stir in the fresh parsley just before serving.