We are going to start preparing the chickpeas that we will have soaked 24 hours before. As it takes to cook between 70 and 90 minutes it will give us time to prepare everything else while they are done. We are going to cook them without more, in a pot we throw the chickpeas cover with water, add a bay leaf and let cook over medium heat. We will withdraw them from the heat when they lack those last 20 minutes of cooking, when they are still hard since they will have to end up together with the rest of the other ingredients. While the chickpeas are made we go with the rest.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make chickpeas with stuffed chipins: |
| 400 gr of chickpeas. 12 chipirones. 2 onions. 2 carrots. 2 tomatoes. 2 garlic cloves. 600 ml of fish broth. 4 peppers of the piquillo. Pajil. 1 bay leaf. Olive oil. Salt. |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make chickpeas with stuffed chipins:
2. We chop the piquillo peppers and throw them in a bowl. We wash the chipirones well turning them around. The legs will be thrown in the bowl along with the piquillo peppers and a little parsley. We mix the legs, peppers and parsley and with the hand, with the help of a spoon, as you get better we are filled with the chipirones.
3. Once they are stuffed we are going through a very hot and oil, grilled, until we are very careful that we do not burn that they are brown very fast. We reserve. Do not remove or clean the pan that we will use again.
4. Lets go with the Sofrito. Chop the onions and carrots in small pieces, also chop the garlic and put everything to poach in the pot where we are going to prepare the cooked over medium heat – low covered for 15-20 minutes. In the pan where we did the chipins before, as we left it, we put the white wine and put it over medium heat for about 5 minutes to evaporate a little.
5. We already have the chickpeas at the point we want, missing about 15 minutes of cooking. We chop the tomatoes. When the Pochadita onion is removed the fire of the fire and add the paprik They made themselves and without the laurel) and we went out. We stir well
6. Add the chipirones (along with the broth that leave us at the fountain or plate where we had them) and the fish broth. We revolve carefully and put over medium heat 20 minutes controlling from time to time that we don burn.
7. After 20 minutes, well warm, the tooth can be brought.
8. You can find this and many more recipes, explained step by step and with photos on the OMI blog.
