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Spanish Chickpea Stew Recipe - The Natural Path, Rossland, BC

Spanish Chickpea Stew

Nutrient rich stew for when you need some comfort food or just a warm pick-me-up.

Servings: Serves 4


  • 1 398 ml can of chickpeas
  • 1 carrot (diced)
  • 1 sprig Italian parsley (chopped)
  • 3 bay leaves
  • 2 small brown onions chopped
  • 80 ml extra virgin olive oil
  • 5 garlic cloves chopped
  • 2 heirloom tomatoes (chopped)
  • 250 g swiss chard (washed and chopped)
  • 2 hard boiled eggs (peeled and chopped)


  1. Prepare your hardboiled eggs. Place them in cold water and heat to boiling. Once they boil turn off the heat and cover. Let them sit for 12 minutes.  After, refresh with cold water and crack the shells slightly to allow the water in, it will help with the peeling process. As the eggs cool they will pull away from the shell and be easier to peel. Roughly chop the peeled egg and reserve as garnish.
  2. Bring 500ml (2cups) of water to a boil in a medium pot. While the water is heating add the diced carrot, half the chopped onion, and the bay leaves. Once the carrot is half cooked, add the chickpeas, half the oil, and 1tsp salt; reduce to a simmer for 10 minutes.
  3. Heat the rest of the oil in a frying pan and add onion and garlic, sautéing until softened and translucent. Toss in the tomato and continue cooking for 5 minutes. Stir the tomato mixture into the chickpea mixture. If it is too thick add a little water. You want a nice stew—not too liquidy or too chunky. Stir in the swiss chard and simmer a couple of minutes longer, just enough to soften the silverbeet.
  4. Season to taste adding more salt if necessary. Serve in bowls and garnish with egg and parsley.

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