Authentic Spanish Olla Podrida with Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rustic Spanish stew simmered for hours with chickpeas, rabbit, and seasonal vegetables—true to its Andalusian village origins. This mediterranean-inspired slow cooker ready in about 135 minutes pairs rabbit meat, chickpeas, large diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (11 ratings) Prep: 30 min Cook: 105 min Serves 4 Mediterranean cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat rabbit meat dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp olive oil in a heavy pot over medium-high heat; brown rabbit pieces for 3-4 minutes per side until golden brown.
  2. Step 2: Remove rabbit and set aside. Add diced onion, carrot, zucchini, and potato to the pot with 1 tbsp olive oil; cook for 5 minutes until vegetables start to soften.
  3. Step 3: Stir in minced garlic, paprika, and cumin; cook for 1 minute until fragrant. Add diced tomato and cook for 2 more minutes until tomatoes break down.
  4. Step 4: Return rabbit to the pot, add chickpeas (rinsed and drained), chicken stock, and bay leaves. Bring to a gentle simmer.
  5. Step 5: Cover and reduce heat to low; simmer for 1 hour 45 minutes, stirring occasionally, until rabbit is tender and vegetables are cooked through.
  6. Step 6: Remove bay leaves. Stir in 1 tsp salt and 1/2 tsp pepper. Simmer uncovered for 10 more minutes to thicken the sauce slightly.
  7. Step 7: Serve hot with crusty bread, with extra olive oil drizzled on top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Authentic Spanish Olla Podrida with Chickpeas take to make?

Total time is about 135 minutes (30 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic Spanish Olla Podrida with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rabbit meat from drying out.

Can I substitute ingredients in Authentic Spanish Olla Podrida with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic Spanish Olla Podrida with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic Spanish Olla Podrida with Chickpeas?

Mediterranean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes