garbanzos estofados

Stewed chickpeas recipe

Stewed chickpeas is a recipe that can be enjoyed by the vegan community, as it's made with vegetables. Preparation takes approximately two hours, not including the soaking time for the chickpeas, which is at least 12 hours. Don't forget the special touch: the Catalan picada, a mixture of local spices such as breadcrumbs, hazelnuts, almonds, and pine nuts, which gives it a distinctive flavor. For serving, prepare your earthenware dishes and add chopped hard-boiled egg.

RECIPE FOR STEWED CHICKPEAS

Ingredients (4 servings):
  • 300g dried Fuentesaúco chickpeas
  • mineral or filtered water
  • 1 bay leaf (optional)
  • 1 onion
  • 1 clove of garlic
  • 4 tablespoons of crushed tomatoes
  • 1/2 glass of white wine
  • salt
  • oil
  • sugar
  • 2 hard-boiled eggs
For the snack:
  • 1 bag of Catalan picada (Preparation of breadsticks, hazelnuts, almonds and pine nuts)
  • 1 clove of garlic
  • parsley
  • 1 pinch of saffron

Preparation (approx. 2 hours):

1. Clean the chickpeas with water and soak them for about 12 hours.

2. The next day, boil mineral water.

3. When the water boils, add a bay leaf and the drained and cleaned chickpeas.

4. Boil the chickpeas over medium heat for approximately one hour and fifteen minutes. Add salt halfway through cooking.

5. When the chickpeas are ready, remove them from the pot and set them aside. Also reserve the cooking water.

6. In a frying pan, sauté a finely chopped onion along with a finely chopped clove of garlic.

7. When the onion is translucent, add the crushed tomato, a little salt and sugar to reduce the acidity.

8. When the tomato is cooked, add the white wine and cook until reduced. Add 5 or 6 ladles (about 500 ml) of the chickpea cooking water. Stir and transfer the entire mixture to the pot where the chickpeas were boiled.

9. Add the drained chickpeas to the pot and carefully stir everything together.

10. Prepare the picada in a mortar and add it to the pot of chickpeas. Stir and let it cook for about 5 more minutes.

11. Serve hot with chopped hard-boiled egg. Enjoy!

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