Potato and Chickpea Stew

Ingredients

• 1 lb Yellow Finn, fingerling, or red potatoes
• 3 tbs olive oil
• 1 large onion finely sliced
• 2 generous pinches saffron
• 2 large red bell peppers finely diced
• 1 large yellow bell pepper cut into 1-inch wide strips
• 2 large cloves garlic minced
• 1 heaping tsp sweet paprika
• 1/4 cup chopped parsley, plus xtra for garnish
• 1/4 tsp red pepper flakes
• 1/2 cup medium-dry sherry
• 2 cups canned crushed tomatoes, w/juice
• 2 15 oz cans chickpeas rinsed
• 3 cups water
• salt and freshly milled pepper
• Romesco sauce
• Picada recipe below
• 1/4 cup peeled almonds toasted in 350 oven til pale gold (8-10 minutes)
• 1 slice country-style white bread fried in 2 tbs oil until golden
• 2 large cloves garlic
• pinch of salt