Traditional Chickpea Stew
Soup
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Cook Time
10 h
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
This chickpea stew is a comforting and flavorful dish, perfect for cold days. Chickpeas, slow-cooked with fresh vegetables and a touch of paprika, create a delicious base. The potato gives it a creamy touch and the spinach adds extra nutrients. It is traditionally accompanied with hard-boiled egg and a mince of fried bread, almonds and parsley, which gives it a crunchy and aromatic touch. A complete and nutritious dish, ideal for a family meal or to enjoy alone. A classic that never fails!
Ingredients (18 ingredients)
-
200 g Dried chickpeas
-
2 piece Spring onion
-
3 clove Garlic
-
5 g Sweet paprika
-
1 g Hot paprika (optional)
-
1 hoja Bay leaf
-
3 piece Natural preserved tomatoes
-
10 ml Jerez vinegar
-
Vegetable or chicken broth or water
-
1 piece Large potato
-
2 piece Egg
-
1 bunch Fresh spinach
-
Ground black pepper
-
Salt
-
Extra virgin olive oil
-
1 slice Hard loaf bread
-
Almonds
-
Fresh parsley
Preparation (10 steps)
Soaking the chickpeas
Leave the dried chickpeas (200 g) to soak in plenty of cold water for 8-12 hours. Wash them a little before soaking them.
Chop spring onion and garlic
Chop the spring onion (2 units) into pieces and the garlic cloves (2 cloves). Put into the bowl and chop 3 sec./Stufe 5.
Sautéing spring onion and garlic
Add a little extra virgin olive oil and a pinch of salt to the bowl. Sauté 3 Min./120°C/Stufe 1.
Add paprika and tomato
Add the sweet paprika (5 g) and the hot paprika (1 g, optional) to the bowl and stir 10 Sek./Stufe 1. Add the natural preserved tomatoes (3 units) and the bay leaf (1 leaf) and a pinch of salt. Cook 5 Min./100°C/Stufe 1.
Incorporate chickpeas and vinegar
Incorporate the drained chickpeas, the Jerez vinegar (10 ml) and stir 2 Min./Stufe 1/Linkslauf.
Slow cooking of the chickpeas
Cover with vegetable or chicken broth or water. Program 60 Min./100°C/Stufe 1/Linkslauf.
Add potatoes
Add the potatoes (1 large or 2 small) washed, peeled and broken. Add salt and pepper lightly and check the liquid level. Program 30 Min./100°C/Stufe 1/Linkslauf.
Prepare the mince
Meanwhile, prepare the mince. Chop the hard loaf bread into slices (1 slice), the almonds (a handful) and the remaining garlic (1 clove). Put into the bowl and chop 5 Seg./Stufe 7. Reserve.
Incorporate the mince and spinach
Incorporate the mince to the stew and also add the fresh spinach (1 bunch). Program 5 Min./90°C/Stufe 1/Linkslauf.
Serve
Serve the hot stew with the eggs (2 units) peeled, in quarters or chopped.
Finished cooking? Great! 🎉
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Created by
Ana Ramos
2
Rezepte
0
Kochbücher
Allergens
- Nuts
- Eggs
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