Spanish cuisine · Soups & Stews

Berza de Acelgas y Garbanzos

Andalusian stew of chard, chickpeas and potatoes, seasoned with cumin and paprika.

Ingredients · for 4 servings

• 500 g chard
• 2 cans chickpeas (400 g each)
• 600 g waxy potatoes
• 1 onion
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp paprika (sweet)
• 1 tbsp white wine vinegar
• 1 bay leaf
• 1 l vegetable stock
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the chard, cut the stalks into 2 cm pieces and the leaves into rough strips; drain and rinse the chickpeas, peel the potatoes and break them into 3 cm chunks.
2. Heat 3 tbsp olive oil in a wide pot and sweat the finely diced onion with the chopped garlic over low heat for 8 min. until translucent.
3. Stir in the cumin and paprika and toast for just 30 sec., then deglaze immediately with the vinegar so the paprika doesn't turn bitter.
4. Add the potato chunks, chard stalks, bay leaf and vegetable stock, and simmer covered for 20 min. until the potatoes are almost tender.
5. Fold in the chickpeas and chard leaves and cook uncovered for a further 12–15 min. until the leaves have wilted and the broth is lightly thickened by the potato starch.
6. Season to taste with salt and pepper, drizzle with the remaining olive oil and serve in deep bowls with bread.