Garbanzada or Spanish Chickpea stew is traditional dish from the Canary Islands. The exact ingredients that go into garbanzada would have varied from kitchen to kitchen, but the base of vegetables, tomatoes and chickpeas always remained the same.

Ours of course is a vegan version seasoned with typical Spanish flavours like paprika and cumin but we also add a little tamari as well.  Full of with flavour, simple to make and cheap this vegan version of a traditional Canarian dish is a great winter warmer.

The beauty of this dish is that it doesn’t need to be followed exactly word for word, so you always can swap some of the ingredients, depending on what do you have available on the day. Goes beautifully with rice or guacamole and bread or just enjoy on its own. Ok so lets see how I make my Vegan Spanish Chickpea Stew

Vegan Spanish Garbanzada

February 1, 2019
: 4
: 25 min
: 45 min
: 1 hr 10 min
: Easy

A super easy flexible vegan winter warmer


  • 1 large onion finely chopped
  • 2 cloves of garlic
  • 3 or 4 large tomatoes or a jar of fresh organic tomatoes
  • 1 large red pepper finely chopped
  • 2 Large potatoes cut in to small cubes
  • 400 - 500 grams of chickpeas (approx 100/125g per person)
  • 2 tablespoons of olive oil
  • 150 ml of hot water
  • 1 Teaspoon of cumin
  • 1 Teaspoon of paprika
  • A bunch of coriander or spinach
  • 2 Tablespoons of Tamari
  • Salt (optional)
  • Step 1 In a large pan add the olive oil and heat on a medium heat. Add the chopped onions and garlic until soft and then add the chopped red pepper.
  • Step 2 In a blender add the tomatoes the cumin, paprika and tamari. Blend all together and add pour about half into the pan with the onions, garlic and pepper and cook for around 5 mins stirring occasionally.
  • Step 3 Add the chopped potatoes and a little of the water and leave cooking on a medium heat for a few minutes stirring occasionally.
  • Step 4 In a separate recipient mix the remaining tomato sauce with some of the hot water and add about half to the stew.
  • Step 5 Add the chickpeas and mix all together with the remainder of the sauce. Depending on the consistency you wish to achieve you can add more or less water.
  • Step 6 Leave on a medium heat and stir occasionally for about 5 minutes. Reduce to a low heat cover and let it simmer for approx. 20 minutes.
  • Step 7 Switch off and add the coriander or the spinach and let it rest for another 5 to 10 minutes before serving.


Tips and options for your Vegan Garbanzada

You can swap the potatoes for sweet potatoes. Depending on what type of potatoes you use, you can pre-boil them before adding them to the stew. You will achieve a more solid stew (not so watery) and you will reduce the cooking time by about 10 minutes.
You can add other vegetables together with the pepper, for example carrots, courgettes, celery, green beans.

If you decide to use dry chickpeas remember to soak them overnight or for about 14 hours before cooking.  Also remember not to heat the oil at a high temperature as it creates toxins. 
And finally, have fun and enjoy!


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