📝 About This Recipe
A soul-warming plant-based adaptation of Catalonia's most iconic winter stew, traditionally served during the festive season. This version celebrates the humble chickpea as the star protein, simmered in a rich, saffron-infused broth with earthy root vegetables and traditional 'galets' pasta shells. It is a complete, comforting meal that brings the rustic charm of a Barcelona kitchen right to your table with deep, layered flavors.
🥗 Ingredients
The Pulse and Broth Base
- 2 cups Dried Chickpeas (soaked overnight in water with a pinch of salt)
- 10 cups Vegetable Stock (high quality or homemade)
- 2 pieces Bay Leaves
- 1 small piece Kombu seaweed (optional, for added umami and digestibility)
The Garden Harvest
- 1 piece Large Yellow Onion (peeled and halved)
- 1 piece Leek (white and light green parts only, cleaned)
- 3 pieces Carrots (peeled and cut into thick rounds)
- 1 piece Turnip (peeled and quartered)
- 1 piece Parsnip (peeled and sliced)
- 2 medium Potatoes (peeled and cubed)
- 1/2 head Savoy Cabbage (roughly chopped into large chunks)
Aromatics and Finishing
- 1.5 cups Galets Pasta (large snail-shaped shells)
- 1/4 teaspoon Saffron Threads (toasted and crushed)
- 3 tablespoons Extra Virgin Olive Oil (plus extra for drizzling)
- 1 teaspoon Smoked Paprika (Pimentón) (for a hint of traditional smokiness)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Drain and rinse the chickpeas that have been soaking overnight. Ensure they are plump and clean.
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2
In a large, heavy-bottomed soup pot (at least 6-8 quarts), combine the vegetable stock, soaked chickpeas, bay leaves, and the piece of kombu. Bring to a boil over high heat.
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3
Once boiling, use a slotted spoon to skim off any foam that rises to the surface. Reduce the heat to low, cover partially, and simmer for 45 minutes.
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4
Add the onion, leek, carrots, turnip, and parsnip to the pot. Continue to simmer for another 20 minutes to allow the vegetables to begin softening and flavoring the broth.
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5
Stir in the cubed potatoes and the chopped Savoy cabbage. These take less time to cook and will provide texture to the final dish.
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6
In a small bowl, steep the crushed saffron threads in two tablespoons of hot broth for 5 minutes, then pour this golden liquid back into the main pot.
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7
Add the smoked paprika and olive oil. Stir gently to ensure the oil emulsifies slightly with the broth, creating a rich mouthfeel.
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8
Check the chickpeas for tenderness. If they are soft, add the 'galets' pasta directly into the pot. Cook according to the pasta package instructions (usually 10-12 minutes) until al dente.
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9
Season the stew generously with salt and freshly ground black pepper. Taste the broth; it should be deeply savory and aromatic.
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10
Remove the bay leaves, the onion halves, and the piece of kombu before serving. Stir in half of the fresh parsley.
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11
Ladle the thick stew into deep bowls, ensuring everyone gets a generous portion of chickpeas, pasta, and varied vegetables.
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12
Finish each bowl with a final drizzle of high-quality extra virgin olive oil and the remaining fresh parsley.
💡 Chef's Tips
Always use dried chickpeas for this recipe rather than canned; the long simmering time is essential for creating a rich, velvety broth that canned beans cannot provide. If you cannot find 'galets' pasta, use large shells or orecchiette as a substitute. For a deeper flavor, you can roast the onion and leek in a pan with a bit of oil before adding them to the stock pot. Be careful not to overcook the pasta; it will continue to soften in the hot broth as you serve. This stew tastes even better the next day as the flavors meld, but you may need to add a splash of water when reheating as the pasta absorbs liquid.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread rubbed with fresh tomato and drizzled with oil (Pa amb Tomàquet). Pair with a robust Spanish red wine, such as a Priorat or a Rioja Reserva. A small dollop of Romesco sauce on top of each bowl adds a wonderful nutty acidity. Serve as a single course (Escudella barrejada) or follow traditional Catalan custom by serving the broth with pasta first, followed by the chickpeas and vegetables on a separate platter.