Unforgettable chickpea stew recipe

Grain stews are the homemade recipes that we like the most and remind us more of the family. They are powerful, they feed wildly, and they work perfect when the weather is cold and/or rainy.

If we prepare a chickpea stew then even better. This is one of the grains that yield the most and practically anything you prepare with them is going to turn out well.

The best potajes of course, are those that have chorizo, bacon and other fun things about pork.

It is common to put blood sausage, I do not, but feel free to put this recipe.

For the rest, try to buy a quality chickpea. It is important that you put these grains in water from the day before so that they soften.

preparing chickpea stew

Chickpea stew recipe

Ingredients:

  • 300 grams of dried chickpeas
  • 2 chorizos for cooking
  • 1 piece of bacon about 8 cms
  • 3 medium potatoes
  • 2 carrots
  • 2 medium tomatoes
  • 1 pepper
  • 1 medium onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 tablespoon paprika powder
  • Salt
  • Pepper
  • Olive oil

Preparation:

Put soaked chickpeas from the previous day in a large pot with water. in total they should be soaked for 12 hours.

(The next day ...)

Chop the onion, cloves of garlic and pepper in small cubes. Carrots, tomatoes and potatoes in medium pieces.

Cut the bacon into cubes no larger than 1 cm. The chorizos can be put in pieces of 2 or 3 cm.

Wash and strain the chickpeas soaked the day before and put them in a pot with 2 liters of water and start cooking over medium heat.

Meanwhile make a sauce with onion, garlic, pepper and tomatoes over low heat for 10 minutes. Reserve.

After about 30 minutes of cooking the chickpeas add the chorizo ​​and bacon and let cook 10 more minutes.

Add the sofrito, the bay leaves, salt, pepper and the paprika powder.

Let it cook for a while until the chickpea begins to be soft.

Add the potatoes and the carrot and continue cooking.

It is important that you check the salt and add it if necessary and that the water never dries, you should always cover the chickpeas with at least 1 cm of liquid above.

When the grains and potatoes are ready turn off the heat and let stand for 5 minutes.

Serve your wonderful chickpea stew with plenty of extra virgin olive oil on top.

Invite your friends to eat and tell them this is recipe you took from Comedera.Com 😛

If you do not want chickpeas but lentils try:

  • Recipe of lentils with chorizo ​​

re chickpea stew ceta

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