Spanish chickpea stew with fried bread
Spain on a Fork · ♥ 1.1K likes · 13.1K views · 9 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 1 whole onion
- 6 cloves garlic
- 1 whole red bell pepper
Add the chopped onion, garlic and red bell pepper, coat in the oil and mix continuously 3 to 4 minutes until lightly sauteed.
- 2½ g sweet smoked Spanish paprika
- 2 g ground cumin
Add the paprika and cumin and mix quickly so the paprika does not turn bitter.
- 120 g tomato sauce
- 1 whole potato
- 2 can chickpeas
Add the tomato sauce and simmer 4 to 5 minutes until slightly thickened.
- sea salt
- freshly cracked black pepper
Add the rinsed chickpeas and the chopped potato, season with sea salt and black pepper and mix.
Potato and chickpeas into the pot
- 720 ml vegetable broth
- 1 whole bay leaf
Add the vegetable broth and the bay leaf, raise to high heat and mix gently.
Once boiling, cover, lower to low medium and simmer 15 to 20 minutes until the potatoes are just cooked through.
- 2 whole eggs
- 3 cloves garlic
- 0.17 g saffron threads
- 8 g chopped parsley
- sea salt
- freshly cracked black pepper
Crack the eggs into a bowl with the chopped garlic, saffron, parsley, salt and pepper and mix well.
Mixing the fried bread batter
- 60 g plain breadcrumbs
Add the breadcrumbs slowly while mixing continuously until well combined.
- 60 ml extra virgin olive oil
Heat a fry pan over medium heat with a quarter cup of olive oil, then spoon in the mixture in a single layer, spaced out, and fry 2 to 3 minutes a side until golden all around; drain and set aside.
After about 20 minutes uncover the stew and check the potatoes with a toothpick, simmering longer with more liquid if they need it.
Wilting the spinach and adding the bread
Add the pieces of fried bread, mix gently once more, take off the heat and serve in a shallow bowl.