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Main course · Caribbean

Cuban Chickpea and Pepper Stew (Potaje de Garbanzos)

40 min Serves 4 ~291 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g tinned chickpeas, drained
  • 1 onion
  • 3 garlic cloves
  • 1 green pepper
  • 1 tsp smoked paprika
  • 400 g chopped tomatoes

Nutrition (per serving)

Calories
291 kcal
Protein
16 g
Carbohydrate
39.9 g
of which sugars
7.1 g
Fat
5.4 g
of which saturates
0.7 g
Fibre
14.5 g
Salt
1.24 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sliced onion, crushed garlic and diced green pepper in a little oil for 6 minutes until softened.

  2. 2

    Stir in the smoked paprika and cook for 1 minute.

  3. 3

    Add the chopped tomatoes and the chickpeas with 200ml water, and bring to a simmer.

  4. 4

    Cover and cook for 15-18 minutes, mashing a few chickpeas against the side of the pot to thicken the stew.

  5. 5

    Serve hot, with rice if you like.

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