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Chickpea stew: The best recipes to make your mouth water

Maria de Piña
6 min read
Chickpea stew: The best recipes to make your mouth water – Gastronomy
Chickpea stew: The best recipes to make your mouth water

This is a dish that has the culture of two countries, Cuba and Spain, and the tradition and seasoning of its inhabitants throw us different recipes for chickpea stew.

Here you will discover how to make them, going from the most traditional preparation to the most innovative to enjoy the flavors of the land with your family.

Top 3 of the best chickpea stew recipes

Although the list of recipes for this unique vegetable stew is long, here you will learn 3 of the most popular.

For each one, the best thing to do to speed up the chickpea cooking process is to let them soak the day before. In this way you will have soft vegetables faster.

1. Cuban chickpea stew

Chickpea stew: The best recipes to make your mouth water – Gastronomy
Cuban chickpea stew

We begin our recipe book with a classic, the Cuban chickpea stew. The reason is that in it you find an explosion of flavors from the land together with the indescribable flavor of pork in its different presentations of sausages.

A dish not suitable for people with cholesterol and hypertension problems. But excluding this, you can enjoy it having the following ingredients:

  • ½ kg of chickpeas.

  • 1 black pudding

  • 1 sausage.

  • ¼ pound of bacon.

  • 2 medium sized potatoes.

  • 1 large onion

  • 4 cloves of garlic.

  • 2 tablespoons of tomato puree.

  • ½ tsp red paprika powder.

  • Salt and pepper to taste.

  • 2 tablespoons of olive oil.

  • 1 liter of water.

With the chickpeas already soaked, drain them well and reserve them. Now start by chopping the sausages into pieces, try to make them not medium in the case of the chorizo and blood sausage, chopping them into slices that you will then cut in half. With this size it will be more comfortable to eat.

Then proceed to finely chop the onion and crush the garlic cloves well, finish this step by peeling and cutting the potatoes into pieces.

Now take a pot, and over medium-high heat with oil, first fry the garlic, only browning slightly, then add the onion and when it is crystal clear, place the sausages and half of the potatoes.

Stir while they extract their juices and when the potato is a bit soft, add the tomato puree, stirring for 5 minutes. Finish this step by placing the chickpeas and the water next to the salt and pepper. Let it cook for 40 minutes.

At the end of 20 minutes, place the rest of the potatoes, allow it to cook the remaining time or until these potatoes and chickpeas are soft. In this way, you can thicken the preparation and have pieces of vegetables with the flavor of the stew.

Plate and accompany with toasted bread if you wish, you can also decorate with a little finely chopped coriander spread on top.

2. Chickpea stew with chicken and vegetables

Chickpea stew: The best recipes to make your mouth water – Gastronomy
Chickpea stew with chicken and vegetables

The traditional Cuban chickpea stew recipe was created with the most common resources that the inhabitants of the country had, however, this does not mean that today we cannot integrate other ingredients and animal proteins.

This is how the chickpea stew with chicken and vegetables is another delicacy that you cannot miss.

And for this recipe you will need:

  • 250 g of cooked chickpeas.

  • 4 whole thighs cut in half.

  • 2 grated red tomatoes.

  • 1 medium potato peeled and chopped.

  • 1 grated carrot.

  • 500 ml of vegetable and chicken broth.

  • 1 large onion

  • 1 leek

  • 3 garlic cloves.

  • ½ lemon (juice).

  • 1 tablespoon of wheat flour.

  • 100 ml of extra virgin olive oil.

  • 1 tsp oregano.

  • 1 tsp red bell pepper.

  • 1 bay leaf.

  • 1 tsp finely chopped parsley.

  • 2 tbsp finely chopped coriander.

  • Salt and pepper to taste.

Find a large pot or cauldron and add the oil over medium heat, when it reaches temperature add the thighs; previously washed and seasoned with salt and pepper, and fry them so they can brown a little.

When they are browned you can take them out and reserve them, but do not remove the pot from the heat.

With the same oil, fry the onion, previously chopped into small cubes, and the crushed garlic. Stir well so they don't burn, and take them until the onion is transparent.

When it reaches this point, you can add the carrot, tomato, and flour to the sauce and season with a little salt, oregano, pepper, parsley, and bay leaf. Stir while tomato cooks.

When you see that the color of the stew changes thanks to the cooking of the tomato, add half of the potato and the lemon juice, stir for a few minutes and add the broth.

In this step of the preparation it is vital that you turn the heat up to the maximum so that it boils quickly.

Now place the rest of the potato, the chicken and the cooked chickpeas, let them cook covered for about 25 minutes. After this time, check that everything is soft and rectify the salt.

Let stand for a few minutes and serve.

3. Chickpea stew with spinach and pumpkin

Chickpea stew: The best recipes to make your mouth water – Gastronomy
Chickpea stew with pumpkin and spinach

Both spinach and pumpkin have distinctive flavors that will give chickpea stew another meaning.

Between a slight sweetness and maximum creaminess you can enjoy fresh and nutritious foods in a single stew.

To obtain this stew you need:

  • 250 g of chickpeas.

  • ½ kg of pumpkin without shell or seeds.

  • 1 handful of fresh spinach.

  • 1 large onion

  • 2 cloves of garlic.

  • 1 red pepper.

  • 2 bay leaves.

  • 1 tbsp paprika powder.

  • 2 tbsp of tomato paste.

  • Olive oil.

  • Chicken soup.

The first thing you should do is take a frying pan, put a little olive oil in it to fry the crushed garlic over medium-low heat, brown them slightly and then add the spinach.

These, let them fry until the leaves wither a little, then remove them from the heat and reserve them.

Now in a cauldron or pot, fry the finely chopped onion with a little oil. Stir over medium-low heat until they turn translucent. At this point, place the pumpkin chopped into medium cubes.

Allow the squash to brown a bit, then add the tomato paste and spices, mix well, and season with salt and pepper.

After this, add the drained chickpeas that you had soaking, and include the chicken broth in the pot, the amount that is necessary to submerge the legume, leaving three fingers of liquid above them.

Cook for about 40 minutes until the liquid thins a bit and the chickpeas are soft. Already at this point integrate the spinach that you had reserved, mix and cook for 5 more minutes.

It only remains to serve and enjoy accompanied with bread or alone.

By following each of these recipes you will be able to please your palate, getting out of the routine and eating healthy, so don't wait any longer and start cooking!

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