Andalusia chickpea stew recipe

Andalusia chickpea stew with paring, a delicious dish to eat in winter accompanied by a good piece of bread. The stew usually contains 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. Depending on the area in which it is cooked, this stew contains chorizo ​​and/or black pudding, making it a hearty and complete dish.

But what is paring? This name is known to the mixture of meat products used to make the stew. It is tradition to crumble them at the end to mix them better with the legumes and eat the dish that way. This Andalusia chickpea stew is a traditional recipe that, as we say, depending on each province and in each house they make it their own way. However, however it is prepared, this is a good dish that is eaten as a single dish and if there is any leftover it can be eaten the next day. For this recipe we have used already cooked chickpeas (from a jar), but if you prefer you can use dried chickpeas, leave them to soak the day before and cook them.

Ingredients to make Andalusia chickpea stew:

• 500 grams of cooked chickpeas
• 350 grams of pork to stew
• 1 sausage
• 3 potatoes
• 2 cloves of garlic
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 bay leaf
• 100 milliliters of white wine
• 1 splash of olive oil
• 1 pinch of salt
• 1 piece of bacon (optional)
• 1 piece of black pudding (optional)

How to make Andalusia chickpea stew:

1. If you want to prepare the chickpeas yourself, you should soak them the night before. The next day, put them in a pressure cooker covered with water and let them cook for 20 minutes. Meanwhile, cut the meat to taste and brown it in a deep pot or pan with a splash of hot oil over medium heat. Take it out and save it. The meat can be passed a little through flour so that later the sauce of the Andalusia chickpea stew is thicker.
2. Prepare the vegetables, chopping the onion and the two peppers, add them to the previous casserole or frying pan and poach them well. If necessary, add a little more oil.
3. When the vegetables are poached, add the minced garlic and stir to integrate these ingredients.
4. Before the garlic browns, add the chorizo ​​cut into pieces or slices, add the meat that you browned before and mix.
5. Tip: To make a more complete “paring”, include chopped bacon and/or black pudding.
6. Pour the white wine; let it cook for a couple of minutes and the alcohol evaporate. This ingredient will add a lot of flavor to the Andalusia chickpea stew, but if you don’t have it or you don’t like it, you can omit it.
7. Add the cooked chickpeas to the pot, cover with water, and add the bay leaf and a little salt. Let everything cook for about 10-15 minutes so that the meat is cooked a little and all the flavors are integrated. If you run out of water you can add more.
8. While the meat is cooking, peel and cut the potatoes into medium pieces. Add them to the casserole to make an authentic old-fashioned chickpea stew, with ingredients from the countryside and easy to get. Continue cooking over medium-low heat until the potatoes are tender, about 20 minutes more.
9. Trick: Remember that you can add water if you see that it evaporates.
10. Salt taste and rectify if necessary. If you want to thicken the stew a little more, a very effective trick is to take some chickpeas and a piece of potato, mash them, add them back to the pan, mix and cook for a couple more minutes. And now you have your Andalusia chickpea stew recipe ready! To make it an authentic stew of chickpeas with paring, remember to crumble the pieces of meat and chorizo. Likewise, you can add pieces of bread also crumbled. We have suggested you make a chickpea stew with chorizo, but remember that you can add other ingredients that you like. For example, you can make a chickpea and spinach stew.

Andalusia chickpea stew

The truth is that this Andalusia chickpea stew is so overwhelming that the only accompaniment that is usually served is bread. As we say, the bread can be chopped and added directly to the stew, but slices can also be presented so that each diner can eat them as they wish. In any case, we advise you to opt for homemade bread.