Spain’s Best-kept Chickpea Stew | Potaje De Garbanzos Con Panecillos

"This Spanish chickpea stew, known as potaje de garbanzos con panecillos, is quite possibly Spain’s best-kept chickpea stew. We’re talking a ton of flavors, simple everyday ingredients, and all done in about 40 minutes. Serve it next to a garden salad and a bottle of Spanish red wine for a complete meal. To make this recipe, I used canned chickpeas, also known as garbanzo beans. You can also use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender."

Preparation Time10 min

Cooking Time35 min