Spanish Chickpea Stew with Beer

We've tried many chickpea recipes, but this Spanish Chickpeas with Beer stands out as the most delicious and unique one so far. It's packed with flavor, super easy to prepare, and ready in just 30 minutes.

The beer, which we cook to remove the alcohol, provides a lift of flavors and a rich depth of taste. You can use any beer you like, but I used Estrella Damm, a Spanish beer. For convenience, I used canned chickpeas, but you can use dried chickpeas if you prefer.

Simply soak them overnight and simmer for 1 to 2 hours the following day until tender. Here are some tips and tricks for making this recipe: It can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months in an air-tight container. Simply add a little broth when reheating.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Have the beer measured and the chickpeas drained before heating the pan. If you prefer a broth without beer, see the saffron version in chickpea and spinach skillet.

How to Make Spanish Chickpea Stew with Beer

1. In a large frying pan, heat some extra virgin olive oil over medium heat.
2. While the pan is heating, chop the onion, garlic, and tomatoes into rough pieces.
3. Once the pan is hot, add the chopped onion and garlic to the olive oil, mix well, and after 4 minutes, add the ground cumin. Stir and then add the chopped tomatoes. Continue to mix until the tomatoes are lightly sautéed. Then, turn off the heat and let the mixture cool.
4. Drain and rinse the chickpeas in a colander under cold water.
5. Once the mixture has cooled, add it to a food processor along with 1/4 cup of chickpeas, 1/2 cup of vegetable broth, and season with sea salt and black pepper. Pulse until a smooth puree is formed.
6. In the same pan, heat over medium heat and add the puree, beer, and saffron. Mix well and simmer for 5 minutes. Then, add the drained chickpeas, season with sea salt and black pepper, and stir. Add the bay leaves and cover the pan with a lid. Reduce heat to low-medium and simmer for 10 minutes.
7. Serve in shallow bowls and garnish with fresh parsley. Enjoy!

Serve with bread to soak up the stew. For a different Spanish chickpea preparation, try Garbanzos a la Catalana.