Budget Chickpea, Potato and Cabbage Stew with Paprika Toasts

Name: Budget Chickpea, Potato and Cabbage Stew with Paprika Toasts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: fusión casera
Ingredients: 2 tbsp vegetable oil; 1 cup onion; 3 cloves garlic; 14 oz potato; 5 cups cabbage; 2 cups cooked chickpeas; 1 1/4 cups crushed tomato; 3 cups water; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 4 oz day-old bread; 2 tbsp fresh parsley; 1 tbsp lemon juice

A hearty, budget-friendly home-style stew made with chickpeas, potato, cabbage, and tomato, finished with paprika-toasted bread cubes for extra texture and flavor. Ideal for a complete meal using simple pantry ingredients.

15 minPrep

35 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

30 ml vegetable oil (divided)
150 g onion (chopped)
9 g garlic (chopped)
400 g potato (diced small)
250 g cabbage (in strips finas)
400 g cooked chickpeas (escurridos)
300 g crushed tomato (or puree of tomato rústico)
750 ml water (ajustar if desired more caldo)
6 g sweet paprika (divided)
2 g ground cumin
1 g dried oregano
6 g salt (or to taste)
1 g black pepper (or to taste)
120 g day-old bread (diced)
10 g fresh parsley (chopped)
15 ml lemon juice (optional, for terminar)

Nutrition facts

per serving

355 kcal

Calories

10.2 g

Protein

54.1 g

Carbs

10.8 g

Fat

10.4 g

Fiber

43.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Gluten

Instructions

1
1. Heat a large pot over medium heat and add 1 tablespoon of vegetable oil. Add the chopped onion and cook for 4 minutes until softened. Stir in the chopped garlic and cook for 30 seconds more, stirring so it does not burn.
2
2. Add the diced potato and shredded cabbage. Cook for 3 minutes, stirring well so they are coated with the onion and garlic.
3
3. Add the cooked chickpeas, crushed tomato, water, 1 teaspoon of sweet paprika, ground cumin, dried oregano, salt, and black pepper. Stir, bring to a gentle boil, then cover and cook over medium-low heat for 25 minutes, until the potato is tender and the broth is slightly thickened.
4
4. While the stew cooks, preheat the oven to 200 °C / 400 °F. Place the day-old bread cubes on a tray, toss them with the remaining 1 tablespoon vegetable oil and the remaining 1 teaspoon sweet paprika, and bake for 8 to 10 minutes, stirring halfway through, until golden and crisp.
5
5. Check the stew and lightly mash some of the potatoes and some of the chickpeas with a spoon right in the pot to give it more body. Adjust salt and black pepper if needed.
6
6. Turn off the heat and add the fresh parsley and lemon juice, if using. Stir gently.
7
7. Serve the stew hot in bowls and top each portion with the paprika toasts so they stay crisp.

Chef tips

For deeper flavor, let the onion brown lightly before adding the garlic. Add the toasted bread at the very end so it stays crisp longer.

Substitutions

You can replace the chickpeas with cooked white beans, and the parsley with cilantro or chives. If you do not have crushed tomato, use very finely chopped tomato and cook for 5 extra minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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