How are friends with Paulina cuisine?! In this installment we will talk about a spoon recipe, ideal for cold days: calluses with chickpeas , a traditional dish of Galician cuisine , which will surely bring memories of childhood to the first bite.
This preparation looks like others, but each region of Spain has small variations. The calluses, also known as Mondongo or gut in Latin America, give this stew a tender and tasty imprint.
In this note we will know everything about calluses with chickpeas , a little of the history of this traditional dish, the steps prior to preparation. As always, at the end of this article they will find a complete recipe with the step by step to make at home and honor the grandmothers who delighted us with this stew.
Content table
About calluses with chickpeas
Chickpeas with calluses , an emblematic dish of Galician cuisine in Spain. This recipe combines the richness of veal calluses with the softness and taste of chickpeas.
This traditional dish, with intense flavors and comforting textures, is a clear example of the use cuisine, since several ingredients are used that in other times could have been discarded.
What is the traditional calluses with chickpeas about
The veal calluses, also known as "Mondongo" in Argentina, are the stomach lining of the veal. This coating or mantle is cooking slowly until reaching a tender and gelatinous . This consistency is mixed perfectly with the chickpeas , whose firm texture and neutral flavor complement it.
The result is an exquisite stew to immerse the spoon , ideal for cold days, which offers a unique gastronomic experience , where each bite is a party of flavors and textures in the palate.
Calluses and their uses in kitchen
In gastronomy, calluses are used as an important ingredient in different dishes and preparations.
In many cases, veal calluses must go through a cleaning process, although the butcher can also be asked to do so; And it is very important that they cook them in a long time (level 3 or 4 hours.) To soften and be tender . Its texture tends to be jelly and its flavor can be strong but characteristic.
In Spanish cuisine, calluses are a key ingredient in dishes such as " calluses in Madrid ", and the Galician dish that summons us today, the traditional recipe for calluses with chickpeas .
Some tips when preparing this recipe
The preparation of the calluses with chickpeas is a process that requires time and patience, but the result is well worth it. Before immersing ourselves in the recipe, it is important to understand the key steps involved to anticipate.
- The calluses are washed well and cooked by 2 hours at least first to achieve that tender and gelatinous texture that characterizes them.
- Chickpeas are soaked for a few hours or all night, so that they are tender when cooking them with the rest of the ingredients.
Then, a onion, garlic and pepper stir -fry base is prepared, to which the sausage and spices are added. Finally, the chickpeas are incorporated and everything is cooked over low heat so that the flavors mix perfectly.
Galician calluses origins
The origin of the calluses with chickpeas dates back to the time when Galicia was an agricultural and livestock region of Spain. For centuries, farmers and ranchers used all parts of the animal to make sure nothing and make the most of resources.
The calluses (which are the membranes of the stomach of the veal) were considered a less noble part and, therefore, more economical.
The combination of calluses with the chickpeas, an economic legume and protein rich, resulted in a substantial preparation for the coldest days.
Over the years, this recipe became a popular dish in Galician taverns and homes. Its comforting flavor and its ability to feed many people with economic ingredients made it a frequent option for local events and celebrations with many diners.
The importance of spices
One of the distinctive characteristics of chickpeas with calluses is its mixture of flavors, achieved in part thanks to the spices it carries in its preparation. The paprika , star seasoning of Spanish cuisine, along with the cumin and the laurel they provide depth and warmth to the plate.
These spices are combined to enhance the natural flavors of the main ingredients, and printed the plate.
5 tips to take into account in the preparation of calluses with chickpeas
- Wash and soaking of calluses: it is important to ask for calluses that are clean, but anyway it is advisable to wash them well to eliminate any possible residue. Then they are placed in a container with water and lemon or vinegar, and are soaked for a minimum of 2 hours in the refrigerator.
- Cooking time: calluses need prolonged cooking time to achieve their tender texture. It is important not to hurry and allow flavors to develop slowly.
- Soak of chickpeas: if dry chickpeas are used, it is necessary to soak them during the night to soften them and reduce their cooking time.
- Slowly cooking: cooking over low heat so that flavors are mixed and intensified without burning the ingredients.
- Spices Balance: Adjust the spices to taste, but remembering to maintain a balance so that no exceeds to the others.
Now, without more than clarify, let's see how the most noble and delicious recipe of calluses with chickpeas works.
Follow on Instagram ( here )
and on YouTube that I upload new videos every week ( click here )
Traditional calluses with chickpeas
Yields: 4 portions
Preparation time : 2 hours (apart from the soaking times of the ingredients)
Ingredients
- 500 g of clean veal calluses
- 300 g of chickpeas
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 red pepper, chopped
- 2 Silled Smoked Chorizos
- 1 pig or veal leg
- 100 g of serrano ham or bacon, in pieces
- 1 teaspoon of sweet paprika
- 1 teaspoon of cumin
- 1 bay leaf
- Olive oil
- Salt and pepper to taste
How to make chickpeas with step by step calluses
- First of all in a saucepan, cook the veal calluses in water, together with the pig or veal leg, until the calluses are tender, for about 45 minutes.
- Apart, in a pan with a little olive oil, make a stir -fry with the onion, garlic and pepper until golden brown. Add the sausage and bacon and cook for a few more minutes.
- Incorporate the sauce to the caterola of the calluses and season everything with the paprika, the cumin and the bay leaf. Stir well so that the spices are mixed with the other ingredients.
- Add the chickpeas soaked and incorporate more water, if necessary, to cover the ingredients. Salpimentar at ease. Let cook over low heat for at least 1 hour, stirring occasionally.
Once the flavors have mixed, the calluses are tender and the chickpeas have absorbed the flavors, remove from the heat and let stand for a few minutes. Serve the calluses with hot chickpeas, and enjoy with good bread.
