It's been a week since the cold has begun and they are already beginning to cook stews and stews in homes. A recipe that you have surely seen at home is chickpea stew, today we bring you a less forceful version but no less good for that.
The origin of this recipe in pottage version is attributed to the French who described pottage as a stew made up of meat, tubers and cooked vegetables. Almost any ingredient can fit in the stew, so in addition to chickpeas we find spinach or Swiss chard, and meat or fish depending on the recipe.
If you can prepare it the day before, it will be even better than freshly made. Here I leave you the stew version of my mother:
- 500 gr of chickpeas (cooked or raw)
- 4 cloves of garlic
- 2 large onions
- 1 bay leaf
- Salt and pepper to taste)
- 4 tablespoons of extra virgin olive oil
- 2 large tomatoes
- 2 sausages
- 350 g spinach, cleaned (or frozen)
*Before you start cooking (take note whether you use cooked or raw chickpeas)
If we use dried chickpeas, we will soak them the night before in warm water along with a teaspoon of baking soda or a handful of salt. Once about 10-12 hours have passed, we wash them to remove any impurities or spoiled chickpeas. Drain and reserve until ready to prepare the dish.
If you are going to use them already cooked, wash them very well without leaving any remains of the gelatin that surrounds the chickpea and add them at the end of cooking the stew, just so that they are well impregnated with the flavor of the rest of the ingredients.
- Cut the onion and chop the garlic and fry for 10 minutes in olive oil in a low cast aluminum pan non-stick
- Add the tomato and bay leaf. We also fry for 2-3 minutes.
- Add the chorizo and let it release its oil, frying for about 5-10 minutes.
- We cover with cold water (important so that it begins to boil slowly) until the saucepan is almost full (only in the case of raw chickpeas, if we use cooked chickpeas we will only put a small glass of water), remember that we have to add more ingredients.
- When it starts to boil, lower the heat so that it goes slower and does not break the legumes. Add the chickpeas (if they are raw we will cook them for half an hour).
- In another saucepan, blanch the spinach to remove the bitterness a little. To whiten, put boiling salted water and put the vegetables in and out so that they are only in the water for a couple of seconds. Chop the blanched spinach with a large knife and add it in the last 10-15 minutes of cooking the chickpeas. It should be over low heat, testing from time to time in case they do not need more cooking.