Spanish Summer Stew

A light and refreshing dish that’s perfect for warmer days. This vibrant Spanish summer stew is brimming with flavour, featuring tender chickpeas, sweet Fragata piquillo peppers, and tangy capers. Packed with Mediterranean goodness, it’s wholesome, nourishing, and bursting with colour – an easy recipe to enjoy for lunch or dinner al fresco.

Serves 2

Prep time 10 minutes

Cook Time 10 minutes

Difficulty Medium

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Ingredients

600g jar of chickpeas

1 shallot, finely diced

1 clove garlic, crushed

1 tsp chopped rosemary leaves

1 tbsp sherry vinegar

230g jar Fragata Pimiento Piquillo Peppers

2 tbsp Fragata capers

Pinch sweet smoked paprika

1 tbsp chopped parsley, plus more to garnish

Olive oil

Salt and pepper

Method

Place a large pan over a medium heat with a little oil. Add the shallots, rosemary and garlic. Cook for 5-10 mins, stirring regularly until just softened, then stir in the paprika, vinegar and chickpeas (no need to drain).

Bring the chickpeas to a simmer and cook until softened with a thick and creamy sauce - add a splash of water as needed to keep the pan from drying out

Cut the peppers into quarters lengthways and stir into the chickpeas with the parsley to warm through. Season the mixture to taste

Blend a third of the chickpea mixture in a (heat-safe) food processor until smooth. Stir 2 tbsp of the blended chickpeas back into the pan with the chickpeas

Spread the blended chickpeas onto a serving plate, top with the chickpea pepper mix, capers and parsley