Easy

Chickpea, squid and potato stew

Name: Chickpea, squid and potato stew
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Chickpeas (cooked, rinsed and drained; equivalent to 1½ jars of 400 g drained weight); 300 g Potato (peeled, in irregular chunks); 300 g Squid (cleaned, cut up and thoroughly dried; thawed if needed); 2 unidades de Garlic (peeled cloves); 200 g Onion (sweet onion, chopped); 100 g Red pepper (deseeded and chopped; about half a pepper); 100 g Green pepper (long green pepper, deseeded and chopped); 150 g Crushed tomatoes; 15 g Tomato purée (about 1 tablespoon); 100 ml White wine (dry); 3 g Sweet paprika (smoked sweet paprika; about 1 teaspoon); 3 g Turmeric (ground; about 1 teaspoon); 2 unidades de Bay leaf (leaves, remove before serving); 10 ml Soy sauce (check the label for gluten and soy); 30 ml Extra virgin olive oil (divided between browning the squid and softening the vegetables); 1 g Salt (adjust at the end, after adding the soy sauce); 600 ml Water (hot, starting quantity; adjust to just cover)

Total time1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Soy sauce. Usual composition; check the label or the dough/sauce recipe: Soy sauce. Soya: Ingredient to check: Soy sauce, Salt. Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Squid. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Soy sauce.

Rating Not yet rated

A warming stew of cooked chickpeas, squid and potato in a broth made with blended sautéed vegetables. Paprika, turmeric and a dash of soy sauce add depth to the tomato and peppers.

Jump to steps

20 minpreparation and possible waiting

50 mincooking

4servings

2.036 kcalwhole recipe

509 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Stew 1 to 2 hours Home-style

Allergens

View full classification 17 tags

Diet

Pescatarian

Dish type

StewMain course

Meal

LunchDinner

Preparation

Stewing

Appliances

CasseroleHand blender

Cuisine

Home-styleSpanish

Season

AutumnWinter

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in iron

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Rinse the cooked chickpeas and weigh 600 g drained. Peel the potato and cut it into rough 2 cm chunks. Chop the onion, red pepper, green pepper and garlic cloves. If using frozen squid, thaw it in the fridge beforehand, then clean, cut up and dry thoroughly.
Heat half the extra virgin olive oil in a wide saucepan. Brown the squid over high heat in batches for about 3–4 minutes in total. Add the garlic towards the end so it colours without burning, then set both aside on a plate with their juices.
Add the remaining oil to the same pan and cook the onion, red pepper and green pepper over medium-low heat for about 10–12 minutes, stirring. Stir in the crushed tomatoes and tomato purée and cook for another 5 minutes, until some of the liquid has evaporated.
Take the pan off the heat briefly and stir in the sweet paprika and turmeric. Immediately pour in the white wine, return to the heat and simmer for 3 minutes. Remove from the heat and blend the vegetables with a hand blender, keeping the head submerged to prevent splashes.
Return the squid and garlic with their juices to the pan. Add the potato, chickpeas, bay leaves, soy sauce and 600 ml hot water, or enough to just cover. Bring to the boil, then simmer partly covered for about 20–25 minutes, until the potato and squid are tender, stirring gently. Continue cooking and add a little water if needed.
Taste the broth and adjust the salt after the soy sauce. Remove the bay leaves and serve the hot stew in four deep bowls.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.