Cork Talk
weeknight wonders

Smoky Spanish Chickpea Stew with Cabernet Franc Argentina

PUBLISHED ON: 07.24.2025

There is something magical about sipping wines from far below the equator a tasting adventure that transports you across the Southern Hemisphere. Maybe it is the untamed landscapes, the cool ocean breezes, or discovering something unexpected. In my latest wine class, we explored five standout wines from the sun-soaked vineyards of South Africa to the windswept coasts of New Zealand, and the high-altitude foothills of Argentina. One wine truly stole the spotlight. The 2021 Lagarde Guarda Cabernet Franc from Mendoza, Argentina.

Cabernet Franc in Argentina
Most wine lovers know Cabernet Franc as one of the classic red grapes of Bordeaux and the Loire Valley but in the Southern Hemisphere, especially in Argentina, it is finding a voice all its own. Cabernet Franc is thriving in high-elevation vineyards like those in Mendoza’s Uco Valley, where the cooler mountain air preserves acidity and encourages a slow, even ripening. The result? A wine with intense aromatics, elegant tannins, and a distinctive balance of ripe fruit and savory, herbal notes.

Cabernet Franc may be a parent to Cabernet Sauvignon, but in Argentina, its more than just a supporting player, it is the star.

The Perfect Pairing: Smoky Spanish Chickpea Stew

To pair with this beautifully expressive wine, I turned to a hearty but healthy Spanish inspired chickpea stew. It’s earthy, and layered with warming spices and savory depth.  The kind of weeknight wonder you’ll come back to all season long.

The toasted almonds and garlic provide a nutty rich base. A smoky trio of Spanish paprika, cumin and saffron adds warmth and complexity. The tomato, chickpeas and spinach bring it all home.

Pair this stew with the 2021 Lagarde Cabernet Franc and notice how the wine brings out the spice, while the stew softens the wine’s smoky edges. It’s a match made in mountain meets Mediterranean heaven.

Why the Southern Hemisphere?
Wines from countries like Argentina, Chile, South Africa, Australia, and New Zealand offer incredible quality, value, and freshness. Many vineyards benefit from:
• High altitudes that preserve acidity
• Strong ocean influences
• Innovative winemaking that honors tradition without being bound by it

Plus, you’re getting bottles that over deliver for the price and bring global flavor to your table.

Bring the Class Home
If you missed my “Wines Below the Equator” class, you can still explore these stunning selections at Market Square Liquors (look for the “Velva’s Tasting Class” sign!). Don’t be afraid to mix and match. These wines love food, conversation, and a little curiosity.

If you are interested in attending one of my wine classes sign up for the newsletter at Browns Kitchen

Cheers to new horizons in your glass.

Until next time, keep sipping adventurously!

Serves 4
Ingredients:
4 tablespoons extra virgin olive oil
20 raw almonds
12 cloves garlic, whole cloves
2 onions, chopped
3 teaspoons sweet smoked Spanish paprika
1 teaspoon ground cumin
1 cup tomato sauce
3 cups cooked or can chickpeas
4 cups vegetable broth
1/2 tsp saffron threads
5 oz fresh spinach
4 Tablespoons finely chopped parsley
2  Tablespoons sherry vinegar
Pinch sea salt
Fresh ground black pepper

Directions:

Make the Almond-Garlic Picada

In a large saucepan or Dutch oven, heat 2 tablespoons olive oil over medium heat.
Add almonds and whole garlic cloves. Toast for 3–4 minutes, stirring often, until golden brown. Remove from heat.
Transfer almonds and garlic to a mortar and pestle (or food processor). Add 2 tbsp chopped parsley and a pinch of sea salt. Grind into a coarse paste. Set aside.

Sauté the Aromatics

In the same pan, add the remaining 2 tablespoons olive oil. Add the chopped onion, stir until onions are translucent, add sweet smoked paprika, cumin and stir together. Add sherry vinegar, stir.  Add tomato sauce. Cook 4-5 minutes, stirring occasionally, until sauce thickens slightly.

Add chickpeas, vegetable broth, saffron threads, salt and pepper to taste. Stir in almond-garlic picada mixture. Raise the heat and bring stew to a gentle boil. Reduce to low, cover and simmer for 10 minutes to allow the flavors to meld.

Raise the heat and bring to a gentle boil. Once boiling, reduce to low, cover, and simmer for 10 minutes to let the flavors meld.

Add the Greens

Uncover, add spinach, and stir until wilted, about 2 minutes.
Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if needed for brightness.

Finish & Serve
Ladle into shallow bowls. Garnish with remaining chopped parsley and a drizzle of good olive oil if desired.
Serve with crusty bread or over rice for a heartier dish.

Optional Add-Ons & Tips:

For more heat: Add a pinch of red pepper flakes when sautéing the onions.
Add texture: Top with fried chickpeas or toasted almond slivers.
Make ahead: The stew keeps beautifully for 2–3 days and actually improves overnight.

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