Galician calluses are a very complete traditional recipe, since it carries chickpeas, vegetables and animal proteins. It is a blunt dish, very tasty and ideal for cold days that we can find as a lid in many bars. Home calluses have a slightly slow elaboration, because they need a lot of cooking. They can be done in a traditional way by cooking them little by little, but you can take 3-4 hours, so if you are in a hurry, we recommend you to make them with a fast pot. In the two ways, they come out, so keep reading and discover how to call Galician with chickpeas to share as a family.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 Medium | 🤯 Diverse |
| Galician calluses ingredients: |
| 500 grams of chickpeas 500 grams of callos from veal 4 teeth of garlic 1 onion 1 laurel leaf 1 tablespoon of sweet paprika 1 tablespoon dessert of spicy paprik 200 grams of ham 200 grams of bacon cut into strips 1 handful of salt |
| ADDITIONAL CHARACTERISTICS: Average cost |
Galician calluses ingredients:
1. The day before preparing the Galician calluses recipe, put the chickpeas in a saucepan covered with cold water. They must be at least 12 hours.
2. Clean and wash the veal calluses under the tap. Although they usually come clean, it is better to wash them again.
3. Put a pot on fire with a little water and add the calluses. When they begin to boil, let them 10 minutes cooking. After this time, throw the water and drain. Put water again and calluses, close the pot and, when steam starts out, leave them 30 minutes. If you do it traditionally, let them cook 1 hour.
4. past this time, cool the pot and open it. Add the onion, the garlic cloves, the bay leaf, the sweet paprika, a little spicy paprika if you like it, and the cumin. Drag the chickpeas soaked and add them to the pot. It has more water if you see what is needed, it has to cover everything. Close the pot again and let it cook about 45 minutes.
5. While everything is cooked, cut the chorizo ​​into pieces, ham and bacon cured in strips.
6. When this time has passed, cool the pot, open and add the chorizo, ham and the bacon. Put a little salt, without passing you. Close the pot and leave it about 20 more minutes.
7. salt test and rectify. Also spicy proof and, if you want them to pike a little more, add more spicy paprika. Let cook a few minutes and keep testing until the traditional Galician calluses are left to your liking. This dish is better to leave it for the next day, since it will have rested and will be better. If the sauce is liquid, nothing happens, when you let them stand, the jelly of the calluses will thicke the sauce; That is why it is better to let them rest a whole day. Accompany with bread to wet in the broth and enjoy!
