Chickpea stew with spinach and chorizo recipe
This stew is a typical dish for those cold autumn/winter days when we only want to taste spoon dishes. It is also quite demanding in any meal as a single dish. The origin of this recipe is attributed to the French who described stew as a stew made up of meat, tubers and cooked vegetables. That is also why, in addition to chickpeas, we will find spinach or chard, meat or even fish. Keep reading and discover the steps to prepare this simple stew of chickpeas and spinach.
Ingredients to make Chickpea stew with spinach and chorizo:
- 1 unit of Onion
- 1 clove garlic
- 2 units of Tomatoes
- 1 jet of olive oil
- 1 tablespoon of Paprika (Paprika)
- 1 bay leaf
- 1 kilogram of Chickpeas
- 1 potato unit
- Cold water
- 1 pinch of salt
- 1 pinch of pepper
- 50 grams of smoked bacon
- 2 bunches of spinach
How to make Chickpea stew with spinach and chorizo:
First, the day before, put the chickpeas in warm water with a teaspoon of bicarbonate of soda or a handful of salt and leave them to soak overnight (normally 12 hours).
Chop 1 medium onion and a clove of garlic into very small pieces so that they break apart during cooking. Peel and chop 2 tomatoes. In a saucepan add a splash of olive oil, onions and garlic cloves. We fry everything for 10 minutes so that the flavors are well integrated.
Add the tomato and a bay leaf to flavor. Sauté for 2-3 minutes. Add a generous spoonful of paprika, stir quickly and add the drained chickpeas. Stir again so that everything is well combined and let cook for 3 more minutes.
We put a potato cut into wedges or as desired. Cover with cold water, so that it boils slowly, until the pan 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, lower the heat so that it goes slower and does not break the legumes.
When the stew has been cooking for 1/2 hour, add salt and pepper to taste. Add the sliced chorizos and the diced bacon. Let cook slowly at medium temperature for approximately 20 minutes, stirring the preparation from time to time.
After the time, we remove the chorizos and the bacon so that the stew does not have so much fat. We reserve them for serving time.
In another separate pan, blanch the spinach to remove the bitterness. To whiten them we will have to pour boiling salted water into the pan, insert and remove the spinach. Then, on a board, chop the blanched spinach with a large knife and, when there are 10-15 minutes left to finish cooking the stew, add it. We must cook the preparation over low heat and testing from time to time in case it cooks ahead of time.
Serve the chickpea and spinach stew in deep plates and place the chorizo and bacon on top. You can accompany it with white rice and rustic bread. Bon Appetite!
