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Monastery Chickpea Stew

What you need: 

1 pound garbanzo beans, soaked
8 ounces green beans
8 ounces raw potatoes, diced
1 carrot, chopped
1 leek, chopped
1/2 medium onion, chopped
4 tablespoons olive oil
Good pinch sweet paprika
2 cloves garlic, mashed
1 tablespoon powdered cumin

What you do: 

There are as many versions of this dish in Southern Spain as there are cooks, so feel free to mess about with it.
1) Put the garbanzos on to boil (I use my pressure cooker), until about half cooked.
2) Meanwhile, in a skillet, heat oil and sauté onion and garlic until it starts to brown. Remove from heat and *quickly* toss in paprika, mixing well. Set aside.
3) In a soup pot, put your garbanzos (remove part of the cooking water if there's a whole lot; no more than an inch above the garbanzos is necessary from this point) and other vegetables and the spice mixture. Continue cooking, uncovered, until the garbanzos are tender. There shouldn't be a lot of broth. Check seasoning (especially salt) and serve hot.

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