Spanish Rabbit and Chickpea Stew

Try something new with this hearty stew.

from Eat to Beat Diabetes

Spanish Rabbit and Chickpea Stew

Quick look

  • prep 20min    cook 1 hour, 40min
  • serves 4

In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.

Ingredients

  • 2 tsp extra virgin olive oil

  • 12 ounces boneless rabbit, cut into large chunks
  • 2 medium onions, roughly chopped
  • 3 garlic cloves, chopped

  • 1 large red pepper, deseeded and roughly chopped
  • 1 tbsp paprika

  • 1/2 tsp mild chili powder
  • 1 tsp ground cumin

  • Large pinch of ground cinnamon
  • 2 bay leaves

  • 1 cup (250 ml) dry white wine
  • 1 cup (250 ml) chicken stock, preferably homemade

  • 1 cup (250 g) canned chopped tomatoes
  • 2 tbsp tomato paste

  • 1/4 cup (15 g) coarsely chopped fresh flat-leaf parsley
  • 2 pinches of saffron threads

  • 1/3 cup (80 ml) hot water
  • 1 can chickpeas (about 400 g), drained and rinsed

  • ½ pound new potatoes, scrubbed and halved
  • 2 sprigs of fresh oregano, leaves coarsely chopped

  • Grated zest and juice of 1 orange

    How to make it  2 hours

  • 1

    Heat the oil in a flameproof casserole dish, add the chunks of rabbit and sauté until browned on all sides. Add the onions, garlic and red capsicum and fry, stirring frequently, for 5 minutes or until the onions have softened. Add the paprika, chilli powder, cumin, cinnamon and bay leaves, stir well and fry for 1 minute.

  • 2

    Add the wine, stock, tomatoes, tomato paste and half of the parsley. Cover and bring to the boil, then reduce the heat to very low and simmer for about 40 minutes or until the rabbit is very tender. Meanwhile, crumble the saffron into a small bowl and add the hot water. Stir, then leave to soak for 15–20 minutes.

  • 3

    Add the chickpeas and potatoes to the stew, together with the saffron and its soaking water, the oregano and orange zest and juice. Stir, then simmer for about 30 minutes or until the gravy has thickened and is not too soupy. Remove the bay leaves if you prefer. Serve hot, sprinkled with the remaining parsley.

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