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Chickpea stew Cuban style

Chickpea stew Cuban style
Yield: 1

Chickpea stew Cuban style

Chickpea stew Cuban style recipe

When hot stews, broths, soups, stews, and hot spoons are pressed, they pass to the memory of winter days, according to common sense. Go talk to a Cuban about common sense. Try to persuade him that giving up a soup of beans (white beans, red beans, or very strong chickpeas) is the best thing he can do.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 600 gr of dried Castilian chickpeas
  • 2 liters of water
  • 2 Avecrem Chicken Pills
  • 1 bay leaf
  • 1/2 tsp cumin
  • 3 Asturian sausages
  • marinated bacon
  • 1/2 cup of tomato sauce or fried tomato
  • 4 carrots
  • 1 large potato or 2 small
  • 1 large spring onion
  • 2 cloves of garlic
  • red bell pepper
  • 2-3 tablespoons Extra Virgin Olive Oil
  • salt

Instructions

    1. Remove the chickpeas from the soaking water and rinse them thoroughly under cold water until they are clean. Place them in a large saucepan and cover with water. First, turn up the heat on the fire. Remove the foam that is forming with a spoon and a slotted spoon. Meanwhile, in a separate container, bring water to a boil and place the sausages in for 5 minutes (it is about removing excess fat).
    2. Once the chickpeas have stopped producing foam and you have removed all of it, reduce the heat to medium and add the bay leaf, bouillon cubes, and cumin. If you choose the express version, now is the time to put the pressure on. Mix in the bacon. Depending on your pot, leave it for about 20 minutes or the time you normally spend on this type of grain.
    3. Returning to the “leisurely” version, cover your casserole, add the defatted whole chorizo and bacon chopped to your liking, and let it cook gently while you prepare your sauce separately.
    4. Heat the EVOO in a frying pan, then add the chives, finely chopped garlic, and minced pepper in small cubes or "brunoise." Season lightly with salt and pepper and sauté for a few minutes. When they are poached, add the tomato sauce or fried tomato, chopped carrot, and cachelos potatoes. Allow a few minutes more before adding all of the sauce to the casserole with the chickpeas. Cook, covered, for at least an hour over low heat (the time will depend on the hardness of the grain). At the last minute, remove the whole sausages and chop so that each person has at least two wide wheels. Return them to the stew.
    5. If you used a pressure cooker or express, once the pressure is off and released, add the sauce (which should have included the chopped chorizo in this case) and return to medium heat with a lid, but this time without pressure, for about 20 minutes, or until the carrot and potato are soft.
    6. For both versions, the final step is to blend a ladle and a half of grains with a little broth. When you return it to the stew, the broth will thicken. Allow about 3 minutes for this process just before finishing cooking or after adding it. Ready!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 741Total Fat 38gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 24gCholesterol 80mgSodium 959mgCarbohydrates 68gFiber 16gSugar 13gProtein 36g

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