This Berza recipe with boat chickpeas is one of those spoon dishes that want when heat days do not yet arrive. This kind of gypsy pot is very traditional from Andalusian lands, specifically from the Jerez-Cádiz area. It should be noted that, depending on where it is prepared, the Berza, Col Galic Berza that will also include other ingredients such as chorizo, black pudding and bacon. We will also add other vegetables such as pumpkin, potato and tomato. Discover everything you need to learn how to do Berza with chickpeas in a practical and simple way.
| 🚻 3 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make chickpeas: |
| 450 grams of boat chickpeas or cooked chickpeas. bacon or bacon 1 liter of water 1 bone of cow 1 pepper pellizco 1 pellizco of garlic powder 1 tablespoon salt soup (teaspoon rasa) |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make chickpeas:
1. Pour the chickpeas already cooked in a pot with water. Add the black pudding, sausage, bacon and cow bone. Without closing the pot, let it boil for 15 minutes for the ingredients to release all their flavor and juice.
2. Cut the vegetables into rather large sizes, thus, when cooking they will not get rid of too much and can be seen on the final dish. Cut the part of the tomato that is attached to the pot and add it all along with the rest of the vegetables.
3. When it starts to boil, add the berza leaves games in half. Do not add salt for the moment so that the chickpeas do not harden. It is better to rectify salt at the last moment of cooking.
4. As soon as it breaks to boil, add the garlic and pepper, and close the pot. In our case, we have prepared this berza with chickpeas and pumpkin in a pressure cooker, so you must cook for about 35 minutes. If you use a basic casserole, leave it for 50 minutes over low heat.
Trick: If you prefer, you can omit the pepper.
5. When this time has elapsed, use a ladle to get the excess fat that sausages have released. It is not necessary that you get it in its entirety, since the recipe must carry some of the substance of the meat. Then, take out the tomato, a piece of potato and some pieces of pumpkin and onion; Put them on a plate with a little of the pot of the pot.
6. Deposit the ingredients you set out in a mixing glass, add the salt and crush until it becomes a creamy puree. Add it to the pot so that the broth is thick and delicious. Remove so that all flavors are integrated. Do not cover the pot and let cook for 10 more minutes over medium heat.
7. This will be the result of this simple and exquisite Berza stew with chickpeas. It serves with a crispy bread to accompany or with a salad of varied outbreaks, you will love it!
