This stew is a typical dish of those days of cold/winter cold in which we only want to taste spoon dishes. It is also quite demanding at any meal as a single dish. The origin of this recipe is attributed to the French who described the stew as a stew composed of meat, tubers and cooked legumes. It is also for that, in addition to the chickpeas we will find spinach or chard, meat or even fish. Continue reading and discover with recipesgratis.net the steps to prepare this simple chickpea and spinach stew.
| 🚻 3 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chickpea stew with spinach and sausage: |
| 1 onion unit 1 clove of garlic 2 units of tomatoes 1 jet of olive oil 1 tablespoon paprika soup (paprika) 1 laurel leaf 1 kilogram of chickpeas 1 unit of potato agua cold 1 Pinch of salt 1 pinch of pepper 50 grams of smoked bacon 2 bunches of spinach |
| Additional characteristics: average cost, popular in autumn-winter, boiled |
Ingredients to make chickpea stew with spinach and sausage:
1. First, the day before we put the chickpeas in warm water with a teaspoon of bicarbonate or a handful of salt and we soak them all night (usually 12 hours).
2. Pican 1 medium onion and a clove of garlic in very small pieces so that they are undoing during cooking. We peel and chop 2 tomatoes. In a casserole we put a dash of olive oil, onions and garlic cloves. We fry everything for 10 minutes so that flavors are well integrated.
3. Add the tomato and a laurel leaf to aromatize. We fry for 2-3 minutes. We add a generous spoonful of paprika, quickly stir and incorporate the chickpeas already drained. We stir again so that everything goes well and let cook for 3 more minutes.
4. We put a potato cut into wedges or how it appeals. We cover with cold water, so that it boils slowly, until the casserole is almost full. Remember that there are still ingredients to add to the chickpea stew, hence the importance of adding cold water. When it starts to boil, we lower the fire so that it goes slower and does not break the legumes.
5. When the stew carry 1/2 time cooking we add salt and pepper to taste. We incorporate the chorizos cut into slices and the bacon in dice. Let cook slowly at average temperature for approximately 20 minutes, stirring the preparation from time to time.
6. After time, we remove the sausages and the bacon so that the stew does not have so much fat. We reserve them for the time of serving.
7. In another aside casserole, we bleach the spinach to remove bitterness. To bleach them we will have to pour in the casserole water boiling with salt, introduce and remove the spinach. Then, in a table we chop with a large knife the bleached spinach and, when 10-15 minutes are missing to finish the cooking of the stew, we add them. We must cook the preparation over low heat and testing from time to time it is cooked early.
8. serves the chickpea and spinach stew in deep plates and place the sausage and bacon on top. You can accompany it with white rice and rustic bread. Bon Appetite!
