Grão com Batata

🛒 Ingredients

• 400 g cooked chickpeas (rinsed and drained well)
• 3 medium potatoes, peeled and cut into chunky wedges
• 1 large onion, sliced into thick half‑rings.. 2 cloves garlic, crushed
• 2 ripe tomatoes, chopped or 200 g canned chopped tomatoes
• ½ cup green olives, pitted and halved.. 2 tbsp olive oil
• 1 tbsp tomato paste.. 1 tsp sweet paprika.. ½ tsp dried oregano
• Pinch of ground cumin (optional).. 500 ml vegetable stock
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot or deep pan over medium heat. Add the sliced onion and cook gently for 5–6 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant — do not let it brown.

2. 2

   Build the flavour: Add the tomato paste, chopped tomatoes, sweet paprika, oregano, cumin, salt, and pepper. Stir well and cook for 3 minutes to let the spices bloom and the sauce deepen in colour.

3. 3

   Simmer: Add the potato wedges, chickpeas, and green olives. Pour in the vegetable stock — it should just cover the ingredients. Bring to a gentle boil, then turn the heat down to low, cover with a lid, and simmer for 30–35 minutes. Stir occasionally so nothing sticks, until the potatoes are tender and the sauce has thickened slightly.

4. 4

   Finish: Taste and adjust the seasoning with more salt or pepper if needed. Turn off the heat and let it rest for 5 minutes to let all the flavours settle together beautifully.

5. 5

   Serve: Ladle into bowls, scatter generously with fresh parsley, and enjoy warm — perfect with crusty bread to soak up every drop of sauce.