Chickpea stew with chorizo and bacon (guiso de garbanzos)
A winter stew with Spanish roots: chickpeas simmered slowly with chorizo, bacon, potatoes and squash in a tomato and paprika sofrito, with chard stirred in at the end. The chickpeas soak overnight. In Holy Week it's made without meat, with salt cod.
- 9 h 40Time
- 47 minHands-on
- 4Portions
- 42 gprotein per portion
- 800kcal per portion
Ingredients for 4 portions
- 350 gWhole dried chickpeas
- ≈ 1.5 lWater
- 2Bay leaves
- 2 tbspRapeseed oil
- 150 gBacon, in strips
- 2Spanish chorizos, sliced
- 1Yellow onion, chopped
- 1Bell pepper, red, chopped
- 2 clovesGarlic, chopped
- 2 tspPaprika
- 400 gCrushed tomatoes
- 400 gPotato, peeled and cubed
- 400 gPumpkin, peeled and cubed
- 1 cubeBeef stock
- 300 gSwiss chard, in strips
- to tasteSalt
- to tasteBlack pepper
Method
- The night before, soak the chickpeas in plenty of cold water for at least 8 hours.
- Drain the chickpeas and put them in a large pot with the water and bay leaves. Bring to the boil and skim.
- Simmer, partly covered, for 1 hour, until the chickpeas are almost tender.
- Meanwhile, chop the onion, pepper and garlic, cut the bacon into strips and slice the chorizo.
- Heat the oil in a frying pan and fry the bacon and chorizo for 5 minutes. Add the onion, pepper and garlic and cook for 8 minutes until soft. Stir in the paprika and crushed tomatoes and simmer for 5 minutes.
- Peel the potatoes and squash and cut them into cubes.
- Stir the sofrito, potatoes, squash and stock cube into the pot and simmer for 30 minutes, until the potatoes are tender and the stew has thickened. Add a little hot water if it gets too thick.
- Add the chard and cook for 5 more minutes. Season with salt and pepper, remove the bay leaves and serve piping hot.
