How are you dear readers of Paulina Cocina? Here we are with another recipe from Grandma, one of those that we love so much! Stews, soups and other family recipes are what build the culinary culture of the places. Or at least that’s where it all begins. He chickpea stew It is a must in Spanish houses and the way to enjoy this dish can vary.
Some prefer to accompany it with a nice piece of crusty bread either to dip into the broth or simply to savor alongside the dish, while others opt for a glass of robust red wine to further enhance the flavors.
About the chickpea stew
It is consumed in Spain as a main dish, especially during the cold months. Chickpea stew is served hot in deep dishes, where the cooked chickpeas are mixed with the meat and vegetables that accompany it. It is usually served in generous quantities, as it is a substantial and nutritious dish.
3 facts about this delicious stew
- Chickpea stew is a traditional dish of Spanish cuisine, specifically from the region of Andalusia. It has become a very popular dish throughout the country and is consumed throughout the year, although it is a favorite in cold climates.
- The influence of Arab cuisine in the Iberian Peninsula has left its mark on this recipe. The Arabs introduced the use of chickpeas in Spanish cuisine, and its presence has continued to this day in dishes such as stew.
- The chickpea stew is also one of the typical Easter recipes in Spain. During this period, many people follow religious traditions that involve abstaining from meat, making chickpea stew a delicious and hearty option to replace meat dishes.
How to make and what does the chickpea stew recipe have?
Chickpea stew contains 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 chorizo. You can also add other meats such as chicken, bacon or blood sausage. As for vegetables, onion, garlic, carrots and peppers are usually used.
to do the chickpea stew, chickpeas are usually soaked overnight to soften them. They are then cooked in water or broth along with the meats and vegetables. The stew is simmered until the chickpeas are tender and the broth has acquired a thick, flavorful consistency.
The nutritious chickpea stew
The vegetables present in the stew add vitamins and antioxidants beneficial to health.
Chickpea stew used to be a meal dish, where the ingredients available in the pantry were used. It was cooked with remains of meat, bones and vegetables, making it possible to make the most of the available resources.
Each little town with its little book and its recipe for chickpea stew
Although chickpea stew is a traditional recipe, it can vary by region. In some areas, spinach or Swiss chard is added for a green and nutritious touch. There are also vegetarian variants of the stew, where meats are omitted and the amount of vegetables and spices is increased to enhance the flavor.
Chickpea stew versus grandma’s chickpea stew
Both the chickpea stew and the grandmother’s chickpea stew are traditional and delicious dishes, but they differ in their consistency and presentation. Both dishes share the base of chickpeas and the combination of meat and vegetables, but the main difference lies in the consistency and the way of presentation.
He chickpea stew is a thicker stew, where all the ingredients are mixed and served together on a plate. On the other hand, the grandmother’s chickpea stew is served in two parts, separating the chickpeas with the broth and the meat and vegetables, so that each diner can combine them to their liking.
Chickpea stew recipe
Unlike the chickpeas with spinach recipe, the one with chickpea stew has chard, chorizo and hard-boiled egg. We suggest making both recipes because they are so tasty. It is important to clarify that dry or canned chickpeas can be used. An amount of 100 gr per person is calculated
- Yield: 4 portions
- Preparation time: 1 hour 20 minutes
- 300 gr of cooked chickpeas
- 1 bunch of fresh Swiss chard
- 1 chorizo (can be sweet or spicy, depending on preference)
- 2 hard-boiled 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 into large pieces and the stems into smaller pieces.
- In a large pot, heat a drizzle of olive oil and add the chopped onion and garlic. Sauté over medium heat until golden, then add the grated tomatoes and the sliced chorizo. Cook for a few minutes until the chorizo releases its fat and is lightly browned.
- Add the chard leaves and stems to the pot. Stir and cook for a few minutes until the chard wilts slightly. Add the cooked chickpeas to the pot and mix well.
- Cover with enough water to cover all the ingredients. Add the bay leaf and season to taste.
- Bring the stew to a boil, then reduce the heat to low. Simmer for approximately 20-30 minutes to allow the flavors to blend and the chickpeas to heat through.
- Meanwhile, boil the eggs in water for about 10 minutes until cooked through. Then cool them, peel them and cut them into slices.
- Once the stew is ready, remove the bay leaf. Serve the stew hot in deep plates and place slices of hard-boiled eggs on top for decoration.