Andalusian chickpea stew recipe

Andalusian chickpea stew with Pringá, a rich dish to eat in winter accompanied by a good piece of bread. The stew usually carries legumes with vegetables, meat, fish …, and this time we are going to focus on the traditional Andalusia recipe that includes chickpeas, meat and other ingredients. According to the area in which it is cooked, this stew carries sausage and/or black pudding, so it is a blunt and complete dish. But what is Pringá? This name is known to the mixture of meat products used to make the stew. It is tradition to crush them at the end to mix them better with the legumes and eat the dish like that. This Andalusian chickpea stew is a traditional recipe that, as we say, depending on each province and in each house they do it in its own way. However, it is prepared as you prepare, this is a good dish that is eaten as a single dish and if there can be eaten the next day. For this recipe we have used cooked chickpeas (boat), but if you prefer you can wear dry chickpeas, let them soak from the previous day and cook them. Keep reading to know all the secrets and know how to make Andalusian chickpea stew from the hand of recipes.

Ingredients to make Andalusian chickpea stew:

1. If you want to prepare the chickpeas you, you must soak them the night before. The next day, introduce them into an express pot covered with water and let them cook for 20 minutes. Meanwhile, cut the flesh to taste and give it in a pot or Honda pan with a jet of hot oil over medium heat. Take it out and reserve it. The meat can pass a little through flour so that the Andalusian chickpea stew is thicker.

2. Prepare the vegetables, so that the onion and the two peppers, add them to the casserole or anterior pan and put them well. If necessary add a little more oil.

3. When the poached vegetables are, add the chopped garlic and remove to integrate these ingredients.

4. Before the garlic is brown, incorporates the sausage cut into pieces or slices, add the meat that you have golden before and mix.

Trick: To make a more complete pringá, it includes chopped bacon and/or black pudding.

5. Pour the white wine, let a couple of minutes be cooked and alcohol evaporates. This ingredient will contribute a lot of flavor to the Andalusian chickpea stew, but if you don have or do not like you can omit it.

6. Add the cooked chickpeas to the casserole, cover with water, add the bay leaf and a little salt. Let all 10-15 minutes cook for the meat to be done a little and all flavors are integrated. If it runs out of water, it can be added more.

7. While the meat is cooked, peel and cut the potatoes into medium pieces. Add them to the casserole to make an authentic chickpea stew to the old one, with ingredients from the field and easy to get. Keep cooking over medium-low heat until the potatoes are tender, which will be about 20 more minutes.

Trick: Remember that you can add water if you see that evaporates.

8. salt test and rectify if necessary. If you want to thicken the stew a little more, a very effective trick is to take some chickpeas and some piece of potatoes, crush them, add them back to the casserole, mix and cook a couple more minutes. And you already have your Andalusian chickpea stew recipe! To be an authentic chickpea stew with Pringá, remember to crumble the pieces of meat and sausage. Likewise, you can add pieces of bread also crumbled. We have proposed to make a chickpea stew with sausage, but remember that you can add other ingredients that you like. For example, you can make a chickpea and spinach stew.