This stew is a typical dish of those cold autumn / winter days when we only feel like tasting spoon dishes. It is also quite demanding in any meal as a single dish. The origin of this recipe is attributed to the French who described the stew as a stew composed of cooked meats, tubers and legumes. That is also why, in addition to chickpeas, we will find spinach or chard, meat or even fish. Keep reading and discover with RecetasGratis.net the steps to prepare this simple Chickpea and Spinach.
3 diners 1h 30m Main course Medium difficulty Additional features: Medium cost, Popular in Autumn-Winter, Boiled Ingredients:
- 1 unit of onion
- 1 clove garlic
- 2 units of tomatoes
- 1 jet of olive oil
- 1 tablespoon of Paprika (Paprika)
- 1 bay leaf
- 1 kilogram of chickpeas
- 1 unit of potato
- Cold water
- 1 pinch of salt
- 1 pinch of pepper
- 50 grams of smoked bacon
- 2 bunches of spinach
Steps to follow to make this recipe: 1
First of all, the day before we put chickpeas in warm water with a teaspoon of baking soda or a handful of salt and leave them to soak overnight (usually 12 hours).
Chop 1 medium onion and a clove of garlic into very small pieces so that they dissolve during cooking. Peel and chop 2 tomatoes. In a saucepan, add a splash of olive oil, onions and garlic cloves. We fry everything for 10 minutes so that the flavors are well integrated.
Add the tomato and a bay leaf to flavor. Fry for 2-3 minutes. Add a generous tablespoon of paprika, quickly stir and add the drained chickpeas. Stir again so that everything comes together well and let cook for 3 more minutes.
We take a potato cut into wedges or as you like. We cover with cold water, so that it boils slowly, until the casserole is almost full. Remember that there are still ingredients to add to the chickpea soup, hence the importance of adding cold water. When it starts to boil, we lower the heat so that it slows down and does not break the vegetables.
When the porridge takes 1/2 hour to cook, add salt and pepper to taste. Add the chorizo cut into slices and the diced bacon. We leave cook slowly at medium temperature for approximately 20 minutes, stirring the preparation from time to time.
Over time, we remove the sausages and the bacon so that the porridge does not have as much fat. We reserve them for serving time.
In a separate casserole, blanch the spinach to remove the bitterness. To blanch them we will have to pour boiling salted water into the saucepan, introduce and remove the spinach. Then, on a board, chop the blanched spinach with a large knife and, when 10-15 minutes are left to finish cooking the porridge, add them. We must cook the preparation over low heat and testing from time to time in case it is cooked ahead of time.
Serves the Chickpea and Spinach in deep plates and place the chorizo and the bacon on top. You can accompany it with white rice and rustic bread. Bon Appetite!
If you liked the recipe of Chickpea stew with spinach and chorizo, we suggest you enter our Potatoes Recipes category.