Smoky Paprika Chickpea Stew

Zubereitung

1. 1

   Drain and rinse Canned chickpeas, drained and rinsed under cool water until the water runs mostly clear. Dice Yellow onion, diced and Red bell pepper, diced, then mince Garlic cloves, minced. Measure Smoked paprika, Sweet paprika, and Ground cumin into a small bowl so the spices can be added quickly.

   ✓ Kontrollpunkt: The vegetables are evenly diced and all spices are measured before the pan is heated.

   💡 Tipp vom Chef: Rinsing removes excess canning liquid and helps keep the stew's flavor clean.
2. 2

   Heat Extra-virgin olive oil in a heavy Dutch oven or wide pot over medium heat. Add Yellow onion, diced and Red bell pepper, diced with a small pinch of Kosher salt. Sauté, stirring occasionally, until the onion is translucent and the pepper is tender.

   ✓ Kontrollpunkt: The onion looks glossy and translucent, the pepper bends easily, and neither vegetable is deeply browned.

   💡 Tipp vom Chef: Moderate heat develops sweetness without scorching the vegetables.
3. 3

   Add Garlic cloves, minced, Smoked paprika, Sweet paprika, Ground cumin, and Freshly ground black pepper. Stir constantly until the garlic is fragrant and the spices coat the vegetables.

   ✓ Kontrollpunkt: The garlic smells fragrant and the paprika darkens slightly, but no spice is smoking or sticking to the bottom.

   💡 Tipp vom Chef: Briefly blooming the spices in oil intensifies their color and smoky aroma.
4. 4

   Pour in Crushed tomato and Low-sodium vegetable stock, scraping the bottom of the pot with a wooden spoon. Add Canned chickpeas, drained and rinsed and Bay leaf, then stir to combine.

   ✓ Kontrollpunkt: The bottom of the pot is free of stuck spices and the chickpeas are submerged in a loose, red-orange broth.

   💡 Tipp vom Chef: Scraping the pot incorporates the toasted paprika and prevents bitter scorched spots.
5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low. Cover partially, leaving a small gap for steam to escape, and simmer until the broth thickens and the chickpeas are tender.

   ✓ Kontrollpunkt: The stew is thick enough to coat a spoon, the chickpeas are tender, and small bubbles rise steadily around the edges.

   💡 Tipp vom Chef: Keep the simmer gentle; vigorous boiling can split the tomato sauce and make the chickpeas break apart.
6. 6

   Remove Bay leaf. Stir in Sherry vinegar, then taste and adjust with additional Kosher salt or Freshly ground black pepper as needed. If the stew is too thick, loosen it with a splash of water; if too thin, simmer uncovered for a few more minutes.

   ✓ Kontrollpunkt: The stew tastes smoky and savory with a noticeable but balanced lift of acidity.

   💡 Tipp vom Chef: Add the vinegar at the end so its brightness remains distinct rather than cooking away.
7. 7

   Ladle the stew into warm bowls. Finish with Flat-leaf parsley, chopped and a small drizzle of Extra-virgin olive oil. Serve immediately.

   ✓ Kontrollpunkt: The surface is glossy, the broth clings lightly to the chickpeas, and the parsley remains vivid green.

   💡 Tipp vom Chef: Resting the stew for 5 minutes before serving allows the broth to thicken slightly and the flavors to settle.