Ribs with potatoes and chickpeas

Ingredients

• 1large onion
• 2large potatoes
• 500 gribs
• 100 mlred wine
• to tastesalt
• to tasteblack pepper
• 2 teaspoonssweet paprika
• as needed to coverwater or beef stock
• leftover amountchickpeas from a cocido Madrileño

Instructions

1. 1

   Soften the onion

   Heat a little oil in a large casserole and fry the chopped onion until translucent.

2. 2

   Brown the ribs

   Add the ribs and brown them lightly on all sides. Season with salt and black pepper to taste.

3. 3

   Add the potatoes

   Peel and chop the potatoes, add them to the casserole and stir to combine with the ribs.

4. 4

   Stir in paprika

   Sprinkle the sweet paprika over the mixture and stir promptly so it does not burn.

5. 5

   Pour in wine

   Add the red wine and let it evaporate for 2–3 minutes.

6. 6

   Simmer the stew

   Add enough water or beef stock to cover the ingredients. Bring to the boil, lower the heat and simmer for 30 minutes.

7. 7

   Add the chickpeas

   Stir in the leftover chickpeas and cook for a further 5–10 minutes so the flavours come together.

8. 8

   Serve hot

   Serve the ribs, potatoes and chickpeas hot.

What is this ribs, potatoes and chickpeas stew?

It is a Spanish home-style stew pairing pork ribs and potatoes with chickpeas left from cocido Madrileño, a traditional Madrid chickpea-based meal. Using cooked chickpeas makes the dish a useful way to turn leftovers into another comforting meal.

The method builds flavour in one casserole: onion and browned ribs form the base, while paprika and red wine season the broth. The chickpeas go in near the end so they warm through as the stew finishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and chickpeas provide most of the carbohydrates, while the ribs contribute fat and protein; the wine and cooking liquid add flavour. Balance a bowl with a green salad or another vegetable side, and include broth and a mix of the solid ingredients in each portion.

Build the flavour in the casserole

Onion first: fry it until translucent, rather than rushing straight to the meat. It gives the stew a soft savoury base.

Ribs next: brown them lightly on all sides before adding the potatoes. Season at this stage, then adjust only if needed when serving.

Handle the paprika and wine

Paprika: stir it in quickly after the potatoes so it coats the ingredients without scorching. Burnt paprika can make the whole pot taste harsh.

Red wine: give it 2–3 minutes to evaporate before adding the liquid. This keeps the wine integrated into the stew rather than leaving its raw aroma prominent.

Check the texture as it simmers

Potatoes: cut them into fairly even pieces so they cook at a similar pace during the 30-minute simmer. They should be tender when pierced, while still holding their shape.

Broth: add enough water or beef stock to cover the ingredients, then keep the stew at a gentle simmer. A hard boil can break up the potatoes and make the ribs cook unevenly.

Add leftover chickpeas at the end

Cooked chickpeas: stir them in for the final 5–10 minutes, just long enough to heat through and take on some of the broth's flavour. Adding them earlier may make them softer than intended.

Leftover amount: the recipe does not specify a quantity, so use what you have and make sure it is warmed through before serving.

Serve it as a complete meal

This stew is filling on its own, with potatoes and chickpeas providing substance alongside the ribs and broth. Serve it hot in bowls so each portion includes some of the cooking liquid.

For a fresh contrast, pair it with a simple green salad or another crisp vegetable side. Bread is also handy for mopping up the broth.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces for more even cooking.
• Stir the paprika in promptly to help prevent it from burning.
• Let the wine simmer for the full 2–3 minutes before adding the stock or water.
• Keep the pot at a gentle simmer once it reaches the boil.
• Add the cooked chickpeas only for the final 5–10 minutes.
• Taste the broth before serving and adjust the seasoning if needed.

Variations

• Use beef stock: choose it instead of water for a fuller-tasting broth.
• Adjust the chickpeas: use more or less of the leftovers to suit what you have.
• Change the pepper: add a little extra black pepper for a more peppery finish.
• Make it milder: reduce the sweet paprika to suit your taste.
• Serve with greens: add a green salad on the side for freshness.

Common mistakes to avoid

• Burning the paprika: stir it in quickly and add the wine soon afterwards.
• Boiling too hard: lower the heat after the pot reaches a boil to help the potatoes hold their shape.
• Adding chickpeas too early: wait until the final 5–10 minutes so they do not overcook.
• Uneven potato pieces: cut them to a similar size so they become tender at roughly the same time.
• Not covering the ingredients: add enough water or stock to cover the stew before simmering.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water or stock if the broth has thickened.

Frequently asked questions