Vegan Mountain Dish with Chickpeas
Description
Vegan Mountain Dish with Chickpeas - Authentic recipe from Portugal. Ready in 60 min. Try it now!
Directions
✓ researched- 1
Soak 400 g chickpeas overnight in water (or use canned chickpeas). Drain and rinse. Peel and dice 500 g potatoes. In a pot, sauté garlic, onion and olive oil until softened (for extra flavour, as desired).
⏱️ approx. 15 min💡 Tip: This vegan mountain dish is inspired by the simple, robust mountain cuisines of Portugal and Spain. The aromatic base (a soffritto of onion, garlic and olive oil) is essential for the depth of the dish.
- 2
Add 750 ml vegetable stock. Add the potatoes and chickpeas. Bring to the boil and simmer for approx. 30 minutes until everything is tender.
⏱️ approx. 35 min💡 Tip: Canned chickpeas do not need 30 minutes — they can be added after approx. 20 minutes (once the potatoes are tender). A well-seasoned, flavourful stock makes all the difference.
- 3
Add 300 g spinach and simmer for 5 minutes until wilted. Adjust seasoning and serve hot.
⏱️ approx. 8 min💡 Tip: Add the spinach only at the end — it needs just a few minutes. If using frozen spinach, squeeze it out well before adding so the broth does not become too watery. Season with olive oil, lemon juice and sea salt.
📜 Origin & History
Vegan mountain dish with chickpeas is a plant-based dish inspired by Portuguese and Spanish mountain cuisines (Serra da Estrela, Montanhas do Noroeste): chickpeas (Cicer arietinum) are slowly braised with mountain herbs (rosemary, thyme, sage), garlic, paprika, olive oil, tomatoes, and sometimes potatoes into a hearty stew. Mountain dishes in Portugal and Spain are traditionally hearty; the harsh climate of Serra da Estrela and northern Portuguese mountains shapes a rustic cuisine with legumes, cabbage, and root vegetables. Chickpeas have been a staple in Iberian cuisine since Arab rule (711–1492); Grão-de-Bico (chickpeas) are a classic element in Portuguese Cozido (national stew) and Ensopados (stews). In Germany, Vegan Mountain Dish with Chickpeas is prevalent as a Mediterranean-Iberian home recipe and in vegan restaurants.
🌿 Regional variants
With white beans
White beans instead of chickpeas — more typical of northern Portuguese mountain cuisine.
With chouriço
No longer vegan, but: simmer slices of chouriço in the pot for a hearty depth of flavour.
🍷 What goes with it?
Serve with bread to soak up the broth. With a drizzle of olive oil and lemon. As a warming vegan main course. With a glass of Vinho Verde.
Frequently Asked Questions
Can you use canned chickpeas?
Yes, rinse them well and add them in — shorter cooking time required (approx. 15–20 minutes). Home-soaked chickpeas are more flavourful and firmer. For a quick weekday meal, canned chickpeas are ideal.
How can you make the dish more flavourful?
By using more garlic and onions in the base, smoked paprika, bay leaf, thyme and a good vegetable stock. A drizzle of olive oil at the end intensifies the Mediterranean aroma.
Can I use other legumes?
Yes, white beans (feijão branco), black beans or lentils also work well. Each legume lends a different character — white beans are more typical of Portuguese mountain cuisine.
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Ingredients
verified- Chickpeas400 g
- Potato500 g
- Vegetable broth750 ml
- Spinach300 g
