How are Paulina Kitchen readers? Here we are with another grandmother's recipe, of those that we like so much! Guisos, soups and other family recipes are those that build the culinary culture of places. Or at least that is where everything begins. Chickpea stew is an infallible in Spanish houses and how to enjoy this dish can vary.
Some prefer to accompany it with a good piece of crunchy bread either to wet in the broth or simply to savor along with the plate, while others opt for a robust red wine glass to further enhance the flavors.
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About chickpea stew
It is consumed in Spain as the main dish, especially during the cold months. The chickpea stew is served hot in deep dishes, where cooked chickpeas intermingle with the meat and vegetables that accompany it. It is usually served in generous quantities, since it is a substantial and nutritious dish.
3 dates about this stew delight
- The chickpea stew is a traditional dish of Spanish cuisine Andalusian region . It has become a very popular dish throughout the country and is consumed throughout the year although it is the favorite of cold climates.
- The influence of Arabic cuisine on the Iberian Peninsula has left its mark on this recipe. The Arabs introduced the use of chickpeas in Spanish cuisine, and their presence has remained until today in dishes such as the stew.
- Chickpea stew is also one of the typical Holy Week recipes in Spain. During this period, many people follow religious traditions that imply the abstention of flesh, so the chickpea stew becomes a delicious and substantial option to replace the meat dishes.
How to do and carry the chickpea stew recipe?
What the chickpea stew contains are chickpeas and a combination of meat and vegetables. The most common meats used in the stew include pork, such as bacon or serrano ham, and sausage. You can also add other meats such as chicken, bacon or black pudding. As for vegetables, onion, garlic, carrots and peppers are usually used.
To make the chickpea stew , the chickpeas usually stand up during the night to soften them. Then they cook in water or broth along with meats and vegetables. The stew is cooking over low heat until the chickpeas are tender and the broth has acquired a thick and tasty consistency.
The nutritious chickpea stew
The vegetables present in the stew add vitamins and antioxidants beneficial for health.
The chickpea stew used to be a dish of use , where the ingredients available in the pantry were used. It was cooked with remains of meat, bones and vegetables, allowing the most of the available resources.
Each town with its little book and its chickpea stew recipe
Although chickpea stew is a traditional recipe, it can vary according to the region. In some areas, spinach or chard are added to give it a green and nutritious touch. There are also vegetarian variants of the stew, where meat is omitted and the amount of vegetables and spices to enhance the flavor is increased.
Chickpea stew versus cooked with grandmother's chickpeas
Both chickpea stew and grandmother's chickpea cooked are traditional and delicious dishes , but differ in their consistency and presentation. Both dishes share the base of the chickpeas and the combination of meats and vegetables, but the main difference lies in the consistency and the form of presentation.
The chickpea stew is a thicker stew , where all the ingredients are mixed and served together on a plate. On the other hand, the cooked of the grandmother's chickpeas is served in two parts, separating the chickpeas with the broth and the meats and vegetables, so that each diner can combine them to their liking.
Chickpea Power Recipe
Unlike the chickpea recipe with spinach , the chickpea stew carries chard, sausage and hard egg. We suggest both recipes because they are very tasty. It is important to clarify that dry or can chickpeas can be used. An amount of 100 gr per person are calculated
- Yield : 4 portions
- Preparation time : 1 hour 20 minutes
Ingredients
- 300 gr of cooked chickpeas
- 1 bunch of fresh chard
- 1 sausage (it can be sweet or spicy, according to preference)
- 2 hard eggs
- 1 onion
- 2 skinless tomatoes, grated
- 2 garlic cloves
- 1 bay leaf
- Extra virgin olive oil
- Salt and pepper to taste
How to make chickpea stew
- Wash the chard and separate the leaves from the stems. Chop the leaves in large pieces and stems in smaller pieces.
- In a large pot, heat a jet of olive oil and add the onion and chopped garlic. Sauté over medium heat until golden brown, then add the grated tomatoes and the sane cutting chorizo. Cook for a few minutes until the chorizo releases its fat and brown slightly.
- Add the chard leaves and stems to the pot. Remove and cook for a few minutes until the chard wilt slightly. Add the cooked chickpeas to the pot and mix well.
- Cover with water enough to cover all ingredients. Add the bay leaf and salt and pepper to taste.
- Take the boiling to boil and then reduce the heat to bass. Cook over low heat for approximately 20-30 minutes for flavors to mix and chickpeas are completely hot.
- Meanwhile, boil the eggs in water for about 10 minutes until they are well cooked. Then cool them, peel and cut them into slices.
- Once the stew is ready, remove the bay leaf. Serve the hot stew in deep dishes and place slices of hard egg on top as decoration.
