Andalusian Chickpea Stew with Fried Artichokes and Jamón
By Aran GoyoagaPublished on October 13, 2025
Time
1¼ hours
Yield
Serves 4
Ingredients
6 tablespoons extra-virgin olive oil, divided1 onion, chopped fine 4 garlic cloves, sliced thin2 teaspoons cumin seeds 2 slices (3 ounces) bread, torn into 1-inch pieces (2 cups)⅓ cup sliced almonds 2 tablespoons tomato paste 1½ teaspoons smoked paprika ½ teaspoon table salt 4 cups chicken broth 2 (15-ounce) cans chickpeas, rinsed12 ounces frozen artichoke hearts, thawed6 slices (3 ounces) Ibérico ham or prosciutto ¼ cup minced fresh parsley 1 tablespoon sherry vinegar
Before You Begin
If you want to make this into a vegetarian meal, use vegetable broth instead of chicken broth and omit the ham.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in Dutch oven over medium-high heat until shimmering. Add 1 finely chopped onion, 4 thinly sliced garlic cloves, and 2 teaspoons cumin seeds and cook until softened, about 5 minutes. Stir in 2 cups bread torn into 1-inch pieces, ⅓ cup sliced almonds, 2 tablespoons tomato paste, 1½ teaspoons smoked paprika, and ½ teaspoon table salt. Cook until bread is softened, about 2 minutes.
- Remove pot from heat and stir in 4 cups chicken broth, scraping up any browned bits. Using immersion blender, blend until well combined and smooth, about 2 minutes.
- Stir in 2 cans chickpeas, rinsed, and bring to simmer over high heat. Reduce heat to medium and simmer until flavors meld and soup is slightly thickened, about 15 minutes, stirring occasionally.
- Meanwhile, heat remaining ¼ cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Pat 12 ounces thawed artichoke hearts thoroughly dry. Add half of artichokes and cook until golden brown and lightly crispy, 2 to 3 minutes per side. Using slotted spoon or tongs, transfer to paper towel–lined plate, leaving oil in skillet. Repeat with remaining artichokes.
- Add 3 slices Ibérico ham to oil left in skillet in single layer. Cook until crispy, 30 to 60 seconds per side. Add to plate with artichokes and repeat with remaining 3 slices Ibérico ham; reserve fry oil. Once cool enough to handle, break into bite-size pieces.
- Stir ¼ cup minced fresh parsley and 1 tablespoon sherry vinegar into stew. Season with salt and pepper to taste. Serve, garnishing individual serving bowls with fried artichokes and ham. If desired, drizzle top with some of remaining frying oil.
Time
1¼ hoursYield
Serves 4Ingredients
6 tablespoons extra-virgin olive oil, divided
1 onion, chopped fine
4 garlic cloves, sliced thin
2 teaspoons cumin seeds
2 slices (3 ounces) bread, torn into 1-inch pieces (2 cups)
⅓ cup sliced almonds
2 tablespoons tomato paste
1½ teaspoons smoked paprika
½ teaspoon table salt
4 cups chicken broth
2 (15-ounce) cans chickpeas, rinsed
12 ounces frozen artichoke hearts, thawed
6 slices (3 ounces) Ibérico ham or prosciutto
¼ cup minced fresh parsley
1 tablespoon sherry vinegar
Ingredients
6 tablespoons extra-virgin olive oil, divided
1 onion, chopped fine
4 garlic cloves, sliced thin
2 teaspoons cumin seeds
2 slices (3 ounces) bread, torn into 1-inch pieces (2 cups)
⅓ cup sliced almonds
2 tablespoons tomato paste
1½ teaspoons smoked paprika
½ teaspoon table salt
4 cups chicken broth
2 (15-ounce) cans chickpeas, rinsed
12 ounces frozen artichoke hearts, thawed
6 slices (3 ounces) Ibérico ham or prosciutto
¼ cup minced fresh parsley
1 tablespoon sherry vinegar
Ingredients
6 tablespoons extra-virgin olive oil, divided
1 onion, chopped fine
4 garlic cloves, sliced thin
2 teaspoons cumin seeds
2 slices (3 ounces) bread, torn into 1-inch pieces (2 cups)
⅓ cup sliced almonds
2 tablespoons tomato paste
1½ teaspoons smoked paprika
½ teaspoon table salt
4 cups chicken broth
2 (15-ounce) cans chickpeas, rinsed
12 ounces frozen artichoke hearts, thawed
6 slices (3 ounces) Ibérico ham or prosciutto
¼ cup minced fresh parsley
1 tablespoon sherry vinegar
Why This Recipe Works
Soothing chickpea stews are traditional across Spain. This deeply flavorful Andalusian version leans into the region’s Moorish influences with cumin, smoked paprika, and almonds. For a quicker-cooking dish, we used canned chickpeas. We thickened the stew with mojo, a sauce base that can take a variety of forms but here is made with golden sautéed onions, nutty browned garlic, tomato paste, spices, bread, and almonds that we pureed and combined with the chickpeas. As the stew simmered on the stove, we fried artichoke hearts and Jamón Ibérico until crisp to serve as toppings. A splash of sherry vinegar stirred in at the end brought all the flavors together.
Before You Begin
If you want to make this into a vegetarian meal, use vegetable broth instead of chicken broth and omit the ham.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in Dutch oven over medium-high heat until shimmering. Add 1 finely chopped onion, 4 thinly sliced garlic cloves, and 2 teaspoons cumin seeds and cook until softened, about 5 minutes. Stir in 2 cups bread torn into 1-inch pieces, ⅓ cup sliced almonds, 2 tablespoons tomato paste, 1½ teaspoons smoked paprika, and ½ teaspoon table salt. Cook until bread is softened, about 2 minutes.
- Remove pot from heat and stir in 4 cups chicken broth, scraping up any browned bits. Using immersion blender, blend until well combined and smooth, about 2 minutes.
- Stir in 2 cans chickpeas, rinsed, and bring to simmer over high heat. Reduce heat to medium and simmer until flavors meld and soup is slightly thickened, about 15 minutes, stirring occasionally.
- Meanwhile, heat remaining ¼ cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Pat 12 ounces thawed artichoke hearts thoroughly dry. Add half of artichokes and cook until golden brown and lightly crispy, 2 to 3 minutes per side. Using slotted spoon or tongs, transfer to paper towel–lined plate, leaving oil in skillet. Repeat with remaining artichokes.
- Add 3 slices Ibérico ham to oil left in skillet in single layer. Cook until crispy, 30 to 60 seconds per side. Add to plate with artichokes and repeat with remaining 3 slices Ibérico ham; reserve fry oil. Once cool enough to handle, break into bite-size pieces.
- Stir ¼ cup minced fresh parsley and 1 tablespoon sherry vinegar into stew. Season with salt and pepper to taste. Serve, garnishing individual serving bowls with fried artichokes and ham. If desired, drizzle top with some of remaining frying oil.
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