Name: Shannon Martinez’s chickpea stew (garbanzos estofados)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 - 6
Ingredients: 80 ml (⅓ cup) extra-virgin olive oil; 1 each onion and red capsicum, finely chopped; 2 garlic cloves, finely chopped; 2 celery stalks, finely chopped; 2 tsp sweet paprika; 1 tsp smoke paprika; ½ tsp chilli flakes; 1 pinch saffron threads; 2 thyme sprigs; 2 bay leaves; ½ tsp dried oregano; 400 gm can whole tomatoes; 750 gm Desiree potatoes (250gm each), peeled, cut into rough 3cm pieces; 400 gm carrots, cut into chunky pieces; 350 gm (½ bunch) silverbeet, stalks finely chopped and leaves sliced thickly; 400 gm can chickpeas, drained; 1 litre vegetable or vegan chicken stock; 1 cup (loosely packed) flat-leaf parsley, coarsely chopped; Sourdough bread, to serve

Shannon Martinez’s chickpea stew (garbanzos estofados)

A hearty vegan stew perfect for the cooler months.

Serves 4 - 6

Prep

20M

Cook

1H 15M

Total

1H 35M

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“This is my grandmother’s dish and it is very close to my heart,” says Shannon Martinez, who suggests breaking the raw potatoes apart by twisting a knife into them, instead of cutting them. This creates rough edges that break down as the stew cooks, thickening the sauce.

Ingredients

80 ml (⅓ cup) extra-virgin olive oil

1 each onion and red capsicum, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

2 tsp sweet paprika

1 tsp smoke paprika

½ tsp chilli flakes

1 pinch saffron threads

2 thyme sprigs

2 bay leaves

½ tsp dried oregano

400 gm can whole tomatoes

750 gm Desiree potatoes (250gm each), peeled, cut into rough 3cm pieces

400 gm carrots, cut into chunky pieces

350 gm (½ bunch) silverbeet, stalks finely chopped and leaves sliced thickly

400 gm can chickpeas, drained

1 litre vegetable or vegan chicken stock

1 cup (loosely packed) flat-leaf parsley, coarsely chopped

Sourdough bread, to serve

Method

1.Heat oil in a large saucepan over low-medium heat. Cook onions, capsicum, garlic and celery, stirring occasionally until onions are very soft (8-10 minutes). Stir in spices and herbs; cook until fragrant (2-3 minutes).

2.Stir in tomatoes, breaking up with a wooden spoon; cook until thickened (18-20 minutes). Add potatoes, carrots, silverbeet stalks, chickpeas and stock, (ensuring that there is enough stock to cover). Season and stir to combine. Bring to the boil, then reduce heat to low; cook, stirring occasionally, until vegetables are tender and sauce is thickened slightly (40 minutes). Stir in silverbeet leaves until wilted; season.

3.Transfer to a serving bowl and scatter with parsley. Serve with sourdough bread on the side.

Recipe by Shannon Martinez Chef, restaurateur and cookbook author

Shannon Martinez is the chef behind leading vegan restaurants Smith and Daughters, Smith and Deli, Lona Misa, Friends of Fire and Amphora.

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Styling by Olivia Blackmore