About this recipe: 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.
Instead of rabbit, use lean pork fillet (tenderloin) or lamb fillet or boneless leg, trimmed of fat and cut into bite-sized chunks.
Chickpeas are an important source of vegetable protein in many parts of the world, and they are a good source of soluble dietary fibre. In this recipe the chickpeas provide a greater amount of iron per portion than the rabbit (1.5 mg compared with 0.9 mg). The absorption of the iron is helped by the generous amounts of vitamin C provided by the vegetables, in particular red pepper. * Rabbit is an excellent low-fat source of protein. It can be substituted for chicken breast in many recipes because its pale-coloured meat looks and tastes quite similar. Nutritionally, it contains twice as much iron as chicken breast.
Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of folate, iron, selenium, vitamin B2, zinc.
Fantastic tasty stew, and pretty easy to make. We left out the potatoes (and extra water + saffron), but had potato wedges on the side, which worked really well. Would also be nice with chicken or pork instead of rabbit. - 26 Apr 2009
- Rated on - 14 Nov 2013
Did it exactly as it is given less saffron and plus a little tumeric. Used a couple of wild rabbits and cooked on the bone! It was voted as an excellent winter warmer. Very very tasty and all dishes were scraped clean. served in large soup dishes with home made crusty bread chunks! - 04 Jan 2015