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Potaje de verduras is a deeply nourishing Spanish vegetable stew combining dried chickpeas, wilted spinach, earthy potatoes, carrots, and green beans in a saffron and paprika-scented broth. As a Lenten staple across Catholic Spain, it was one of the dishes permitted during days of fasting, and its vegetarian heartiness made it genuinely filling without any meat. The chickpeas are the backbone of the dish, providing a creamy texture and substantial protein, while the saffron adds an unmistakable golden hue and floral aroma. Served with good bread, it remains one of the most comforting and economical meals in the Spanish kitchen.
Prep
15 min
Cook
60 min
Total
75 min
Servings
4 srv
Difficulty
Easy
Calories
245 kcal
For 4 serving(s)
Per serving
Soak dried chickpeas in cold water overnight; drain and rinse before using.
Heat olive oil in a large pot and saute diced onion and minced garlic until soft; add grated tomato and sweet paprika, cooking for 3 minutes.
Add the soaked chickpeas, sliced carrots, and enough cold water to cover by 4 cm; bring to a boil, skim foam, then simmer for 45 minutes.
Add diced potatoes, trimmed green beans, and saffron dissolved in a spoonful of hot broth; continue simmering for 20 minutes.
Add the fresh spinach and stir until fully wilted; season generously with salt.
Simmer together for 5 more minutes until all vegetables are tender and the broth has thickened slightly.
Serve in deep bowls with crusty bread; optionally crush a few chickpeas against the side of the pot to further thicken the broth before serving.
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