Spanish Chickpea Stew | A Timeless Spanish Dish


1/4 cup extra virgin olive oil 60 ml
1/2 onion
4 cloves garlic
1/2 green bell pepper
1/2 red bell pepper
1 potato
2 cups canned cooked chickpeas 400 grams / 20 ounces
1 tsp sweet smoked Spanish paprika 2.30 grams
1/2 tsp dried thyme .45 grams
3 cups cold water 710 ml
1/4 tsp saffron threads .17 grams
sea salt & black pepper
handful freshly chopped parsley

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