DISCOVER HERE THE MOST COMMON TYPES OF CHICKPEAS
STEWED CHICKPEA RECIPE
Ingredients (4 servings)
- 300 g dried Fuentesaúco chickpeas
- mineral or filtered water
- 1 bay leaf (optional)
- 1 onion
- 1 clove garlic
- 4 tablespoons crushed tomato
- 1/2 glass of white wine
- salt
- oil
- sugar
- 2 hard boiled eggs
- 1 bag of Catalan snacks (prepared with bread sticks, hazelnuts, almonds and pine nuts)
- 1 clove garlic
- parsley
- 1 pinch of saffron
2. The next day, put mineral water to boil.
3. When the water boils, add a bay leaf and the drained and cleaned chickpeas.
4. Boil the chickpeas over medium heat for approximately an hour and a quarter. Add salt halfway through cooking.
5. When the chickpeas are ready, we remove them from the pot and set them aside. We also reserve the cooking water.
6. In a frying pan, sauté a finely chopped onion along with a clove of garlic, also chopped.
7. When the onion is transparent, 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 it has reduced. Add 5 or 6 ladles (about 500 ml) of the chickpea cooking water. Stir and transfer all the sauce to the pot where the chickpeas have been boiled.
9. Add the drained chickpeas to the pot and carefully stir everything together.
10. Prepare the mince in a mortar and add to the chickpea pot. Stir and let cook for about 5 more minutes.
11. Serve hot with chopped hard-boiled egg.
Enjoy!
