Potato and Chickpea Stew
1 lb fingerling potatoes
3 tablespoons olive oil
1 large onion, finely diced
2 generous pinches saffron
2 large red bell peppers, finely diced
1 large yellow bell pepper, cut into 1-inch-wide strips
2 large garlic cloves, minced
1 heaping teaspoon sweet paprika
1/4 cup chopped parsley, plus extra for garnish
1/4 teaspoon red pepper flakes
1/2 cup cooking sherry
2 cups canned crushed tomatoes, plus juice
2 15-ounce cans of chickpeas
Salt and freshly milled pepper
Scrub fingerling potatoes, halve them lengthwise, cut in half.
Warm the oil in a wide pot with the onion, saffron, peppers, garlic, and potatoes. Cook over medium-low heat, stirring gently every
now and then until the potatoes are tender-firm, about 25 minutes. Add
the paprika, parsley, and pepper flakes and cook for 3 or 4 minutes.
Add the sherry and cook until the juices in the pan are thick and
syrupy, about 12 minutes.
Add the tomatoes, chickpeas, and broth to cover. Season with 1 1/2 teaspoons salt and plenty of pepper. Cover and cook over low heat
until the potatoes are completely tender, about 20 minutes. Serve in
soup bowls and sprinkle top with parsley.