🇪🇸 Spanish

Chickpeas Sofrito

Name: Chickpeas Sofrito
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 cans Chickpeas; 3 medium, cubed Potato; 400 ml Tomato Sauce; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 750 ml Stock or Broth; 1 tsp Smoked Paprika

🇪🇸 Spanish

A slow-simmered spanish pot of chickpeas, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 63 minutes of mostly hands-off cooking.

Prep 15 min Cook 48 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Chickpeas2 cans
Potato3 medium, cubed
Tomato Sauce400 ml
Olive Oil2 tbsp
Carrot2, thickly sliced
Stock or Broth750 ml
Smoked Paprika1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the chickpeas well on all sides — real colour means real flavour.
2
Lift the chickpeas out, soften the onion and garlic in the same pot, then add the smoked paprika.
3
Return the chickpeas, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Mama's Chickpeas in Sofrito with Arroz con Gandules · on YouTube