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A few months ago José Andrés shared what his wife Tichi’s star recipe was, in fact, he joked that it had been one of the reasons for marrying her. Now, the Asturian chef has revealed another of the dishes that his wife prepares best. This time it is a chickpea stew with spinach, very popular in Andalusia, where his wife is from. As now with the cold weather any spoon dish feels great, we leave you the step by step to prepare this recipe of chickpeas by José Andrés and his wife.
Chickpea stew with spinach recipe
Ingredients:
- 300 g dried chickpeas
- 6 cloves of garlic
- 60 g crustless sliced bread
- Extra virgin olive oil
- Saffron
- Sherry vinegar
- Sodium bicarbonate
- Paprika
- Ground cumin
- Salt and pepper to taste
Preparation:
- Soak the chickpeas in cold water a day before, with a pinch of baking soda. The next day, drain and rinse them well.
- In a saucepan full of water, pour the chickpeas and bring them to a boil, lower to a simmer and cook for 2 hours. Add a little water every 10-15 minutes to slow down the cooking.
- When there is barely enough water left to cover the chickpeas, turn off the heat and let stand.
- In another pan with oil, brown the garlic over medium-low heat for 3 minutes, until golden brown. Reserve
- In the same pan, toast the bread and set aside. Add the paprika, saffron and sherry vinegar to the pan.
- In a mortar, crush the garlic and the bread until you get a thick paste and add the paprika and the rest of the ingredients.
- Put the chickpeas to cook in the pan along with the spinach. Cook over low heat for 5 minutes.
- Finally, add the mixture of paprika, garlic and bread and simmer again for another 5 minutes. Season to taste with salt and pepper.
- You can also serve the recipe without creating the thick mass with the garlic and bread, simply serving it with toasted bread and a fried egg.