Learn how to prepare that famous chickpea stew with spinach so typical of Easter. It is a powerful spoon dish, with which everyone will be more than satisfied. Stay and let’s cook!
Ingredients to make Chickpea stew with spinach:
- 400 grams of Chickpeas
- 2 units of large onions
- 2 cloves of garlic
- 350 grams of clean spinach
- 1 unit of Chorizo Pepper
- 1 tablespoon of flour
- 1 sprig of parsley
- 2 units of boiled eggs
- 1 jet of olive oil
- 1 pinch of salt
- 1 pinch of pepper
How to make Chickpea Potage with Spinach:
1 Leave the chickpeas to soak 24 hours beforehand in plenty of salted water. After this time, drain them and leave them in warm water.
2 Cook in a pot with water and parsley to boil, add the chickpeas and a good splash of olive oil and cook slowly until they are tender (it should boil continuously but gently so that the chickpea does not harden).
3 Peel the onions and garlic and chop, as well as the chorizo pepper and peel the boiled eggs, separating the yolk from the white.
4 In a large frying pan with oil, sauté the onion, garlic and pepper, gently browning it; add the spinach and continue on the heat for 15 more minutes, stirring from time to time.
5 Dissolve the flour in a little broth from cooking the chickpeas and add it to the spinach stew; cook for 15 minutes and season with salt and pepper.
6 Add the spinach to the chickpea stew, moving it by the handles to bind the sauce (the spinach stew can be crushed if preferred).
7 Chop the egg white and add it, as well as the well-crushed yolks, to the pot. Cook for another half hour or so, stirring from time to time so that the bottom does not seize and carefully so that the chickpeas remain whole.
8 Serve the chickpea and spinach stew hot, accompanied by fried bread croutons.
