Spanish chickpeas and chard
Spain on a Fork · ♥ 787 likes · 11.2K views · 8 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a fry pan over medium heat with the extra virgin olive oil.
- 2 slices baguette
Cut two one-inch slices from a baguette and fry them two minutes per side until lightly golden, then remove and set aside.
- 1 whole onion
- 6 cloves garlic
- 2 whole tomatoes
Finely chop the onion, roughly chop the garlic and the tomatoes.
In the same pan at the same heat, saute the onion and garlic, mixing continuously so they do not brown, 3 to 4 minutes until slightly translucent.
- 15 ml white wine vinegar
- 2½ g sweet smoked Spanish paprika
- 1½ g ground cumin
Add the white wine vinegar, smoked paprika and cumin and mix; adding the vinegar with the spices now makes them fragrant.
- sea salt
- freshly cracked black pepper
Add the chopped tomatoes, season with sea salt and black pepper and saute 3 to 4 minutes, then turn off the heat and let it cool.
- 700 g cooked chickpeas
- 300 g chard
Drain the jarred chickpeas through a fine sieve and rinse under water.
- 60 ml water
Blend the cooled pan vegetables, the fried baguette slices and the 60 ml of water to a puree.
- 480 ml water
- sea salt
- 1 whole bay leaf
Put the rinsed chickpeas in a stock pot with two cups of water, sea salt and the bay leaf and bring to a boil over high heat.
Add the puree and the chopped chard, mix, lid on, drop to low and simmer about 10 minutes until the chard has wilted.