We tried this one last night as a “quick” vegetarian dinner. I got inspired by a combination of Tasty and Sons in PDX (been a year already?) and watching an episode of “The Minimalist” cooking show with Mark Bittman. This recipe has a classic Spanish flavor that we’ve talked about before: sherry vinegar, pimenton (smoked paprika), saffron, and olive oil. You can’t really go wrong here, and you’ve never had these flavors together, this is a great way to start. And hey, no meat! You won’t need it, but if you insist, add some Spanish chorizo.
1 whole onion, 1 half fine dice, the other half thinly sliced
2 whole garlic cloves minced
1 small pinch of saffron (I know it’s expensive, but it really doesn’t take much)
1-2 tbsp of smoked paprika
8-10 thinly sliced fingerling potatoes (or equivalent of 1-2 whole Russets or Yukon Golds)
1 small (8-12 oz) can of chickpeas or equivalent
1/4 cup of grated parmesan
1 fried egg per serving
minced flat leaf parsley
1 large (28 oz) can of tomatoes
salt to taste
fresh ground pepper
3 qt sauce pan
small non-stick skillet (for the eggs)
blender (either immersion or countertop)
knife with cutting board
floor (for standing)
1. Heat up diced onions in sauce pan on medium with enough olive oil to fill the bottom.
2. Add the saffron and about half of the paprika when the onions soften.
3. Add the garlic, followed by the potatoes and let them brown just a bit.
4. Add the sliced onions and cook them down until just starting to caramelize.
5. Add the tomato and cook uncovered over low-medium heat until the whole concoction starts to turn darker.
6. Add the chickpeas and grated parmesan.
7. Fry your eggs with plenty of oil, season with salt, pepper.
8. Serve the stew in a bowl, top with your egg, drizzle with fresh olive oil and drops of sherry vinegar. Garnish with parsley/cilantro, whatever you have. Top with sour cream or yogurt.