Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion , chopped
- 1 red bell pepper , peeled, cored and chopped
- 2 cloves garlic , minced
- Pinch saffron
- ½ pound new or boiling potatoes , unpeeled and cut into bite-sized chunks
- 2 teaspoons smoked sweet paprika (such as Pimenton de la Vera)
- ¼ cup sherry
- 2 cups cooked chickpeas (garbanzo beans), drained or 1 can (15 ounces) chickpeas, rinsed and drained
- 1 can (14½ ounces ) diced tomatoes plus their liquid
- 2½ cups vegetable stock or water
- Salt to taste
- Freshly-ground pepper to taste
- 2 cups hot cooked rice
- Chopped parsley , optional garnish
Directions
In a Dutch Oven or large soup pot, heat oil over medium heat.
Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
Stir in paprika, then sherry and cook about 1 minute.
Add chickpeas, tomatoes, stock, salt and pepper.
Bring to a boil, reduce heat to low, and cook partially covered until potatoes are tender and stew thickens, 30–40 minutes.
Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
Garnish with parsley, if desired.