Today's proposal is to prepare a hearty chickpea stew, a classic winter dish that is not only simple to make but also relatively inexpensive. The base is similar to other types of stews, such as lentil or vegetable stews, but you can always add ingredients to suit the preferences of...
Ingredients
dried chickpeas1/2kg
medium blood sausage (morcilla)1
spicy or smoked sausages (chorizos colorados)2
bay leaves2
ground cumin1/2tsp
sweet or spicy paprika1/2tsp
medium potato1
olive oil5tbsp
ripe tomatoes2
green bell pepper1
onion1
garlic3clove
Salt
Pepper
Nutrition (per serving)
Calories
441.4kcal (22.07%)
Protein
23.9g (47.76%)
Carbs
40.4g (14.68%)
Sugars
5.3g (10.7%)
Healthy Fat
19.0g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
How to make Chickpea Stew
Soak the Chickpeas
- Step 1
Soak the dried chickpeas in water for about 12 hours.
Prepare the Vegetables
- Step 1
In a skillet, sauté the chopped onion, green bell pepper, garlic, and tomatoes in a little olive oil until softened.
Cook the Meats and Combine Ingredients
- Step 1
In a pressure cooker or cast-iron casserole, heat a bit of olive oil. Sear the blood sausage and spicy sausages, cut into large chunks.
- Step 2
Add the sautéed vegetables, the soaked chickpeas (drained), and the potato cut into quarters.
Season and Add Liquid
- Step 1
Season with paprika, salt, pepper, bay leaves, and cumin. Add enough water to cover all the ingredients.
Cooking in a Pressure Cooker
- Step 1
Place the pot over high heat. Once it starts to boil, reduce the heat to medium and cook for about 30 minutes.
- Step 2
After this time, remove from heat, carefully release the pressure, and open the lid. Adjust the salt if necessary and cook for an additional 10 minutes without the lid.
Cooking in a Regular Pot or Cast-Iron Casserole
- Step 1
If using a regular pot, the cooking time will be much longer—approximately 1.5 hours. You may need to add more water as it evaporates.
- Step 2
Check the tenderness of the chickpeas periodically. Once they are tender, remove the pot from the heat.
Nutrition (per serving)
Nutrition (per serving)
Calories
441.4kcal (22.07%)
Protein
23.9g (47.76%)
Carbs
40.4g (14.68%)
Sugars
5.3g (10.7%)
Healthy Fat
19.0g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If you have leftovers, this stew freezes well and retains its flavor and texture.
For a vegetarian version, omit the sausages and add more vegetables like carrots or zucchini.
Using a pressure cooker significantly reduces cooking time compared to a regular pot.
Adjust the level of paprika and cumin to suit your taste preferences.
FAQS
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas to save time. However, reduce the cooking time as canned chickpeas are already cooked.
What can I substitute for blood sausage?
You can substitute blood sausage with any other type of sausage or omit it entirely for a lighter version.
Can I make this stew in advance?
Yes, this stew tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat before serving.
How do I prevent the chickpeas from being too hard?
Ensure the chickpeas are soaked for at least 12 hours before cooking. Adding a pinch of baking soda to the soaking water can also help soften them.
Can I make this dish spicier?
Yes, you can add more spicy paprika or include a chopped chili pepper for extra heat.
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Australia