Potaje de Garbanzos y Acelgas (Chickpea and Chard Stew)
A hearty vegan Andalusian stew of chickpeas and chard in a rich, smoky tomato broth. It tastes even better the next day.
Made with Homemade vegetable stock and Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large pan over a medium heat. Add the chard stems and fry for 3 minutes until just softened.
3 min - 2
Stir in your ready made sofrito (see the base recipe), the cumin and the paprika. Cook for 2 minutes.
- 3
Add the potatoes, chickpeas and homemade vegetable stock (see the base recipe). Bring to the boil, then simmer for 15 minutes until the potatoes are tender.
15 min - 4
Stir in the chard leaves and cook for 5 minutes until wilted and tender.
5 min - 5
Mash a few chickpeas against the side of the pan to thicken the stew. Stir in the sherry vinegar, taste for salt, and serve hot with bread.
Tips
- The splash of sherry vinegar at the end brightens the whole stew. Add it just before serving.
- Spinach or kale can replace the chard. Add kale 5 minutes earlier, as it takes longer to soften.
- Mash some chickpeas to thicken the stew instead of using flour, which keeps it gluten free.
Storing and freezing
Keeps in the fridge for up to 4 days, cooled within 1 to 2 hours. Freezes for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is this stew vegan?
Yes, as written. It uses vegetable stock, olive oil and vegetables with no animal products. It is also gluten free, dairy free, egg free and nut free.
Can I use dried chickpeas?
Yes. Soak 300 g dried chickpeas overnight, then boil in fresh water for 1 hour to 1 hour 30 minutes until tender. Use some cooking water in place of part of the stock.
Can I add meat?
Yes. Traditional versions often include a piece of jamón bone or chorizo. Add 100 g sliced chorizo with the chard stems, but the dish is then not vegan.
More made with homemade vegetable stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.