Chickpea stew
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- Ingredients
- ½ kg chickpeas
- ½ kg spinach
- kilo de espinacas
- 2 hard-boiled eggs
- Onion
- Garlic
- 2 carrots
- 1 tomato
- Bayleaf
- Parsley
- Salt
- Olive Oil
- Paprika
Method
Soak the chickpeas overnight.
On the following day, put the chickpeas in a pressure cooker and add half an onion, the carrots, 2 cloves of garlic, half a bayleaf, parsley and the spinach.
When the chickpeas are done, remove the carrots, onion and garlic. Whir them in a blender, return to the pot and add salt to taste.
Dice the other half onion, tomatoes and garlic. Fry until soft and add to the pot.
Chop the hard-boiled eggs and sprinkle them over the stew. Serve piping hot.
Tips and recommendations
Use a wooden spoon to stir.
Serve in the traditional Fajalauza pot that is typical of Granada.
Store in the refrigerator.