Soups, stews and legumes recipes

Chickpea stew. Canary chickpeas

Chickpea stew. Canary chickpeas


  • Half
  • 180 minutes
  • For 6 people
  • 2.4 € / person
  • 290kcal per 100g.

How to make Canary chickpeas . Today I want to eat hot and for this I am going to bring you closer to the gastronomy of the Canary Islands, with a plate of Canarian Chickpeas .

On the blog you can find a few Canarian recipes, since I went on vacation to the islands I have introduced some of their dishes in my kitchen, the Canarian stew , the  potatoes with mojo , the mojo picón sauce or the pumpkin tortillas .

Today I have decided on some Canarian chickpeas. It is a very easy dish to prepare, but it requires a lot of time, because you already know that it takes a little while for the chickpea to become tender and to its point.

It is a perfect stew to warm up and the children love it. If they do not like to mix broth and chickpeas, you can separate a little broth to drink, and chickpeas and meat on the other hand.

In this case, and as children, I recommend that you strain the broth and lower it a little, so that it is not as strong and thick. For  non-children , you have to take it all together, it is a show for the taste buds. I’m already smacking myself just thinking about it.

You will wonder why that name: ” chickpea “. Well, in Gran Canaria they greatly appreciate this legume, which is nothing more than a chickpea, but a little more tender and large.

I have prepared it with a normal chickpea, but if you find chickpeas and use them for this recipe. Keep in mind that the processing times will be reduced, because being the most tender chickpea needs less cooking time.

I guarantee that this recipe will not leave you indifferent. If you want to prepare something special to surprise your guests, this is a dish that you will like very much and it can also be a unique dish accompanied by good canapés and appetizers. In fact, you can cook it the day before your celebration, because from one day to the next it is even better.

Before preparing the stew. Chickpea Soaking

  1. The day before we put them in warm water with a teaspoon of baking soda or a handful of salt and leave them to soak for about 12 hours overnight.
  2. It is important to wash them afterwards to remove possible impurities and that no spoiled chickpea is strained that can spoil a tooth, I say from experience.
  3. We will only have to drain and set aside until the time to prepare the chickpeas.

Preparation of the base of the Canary chick peas

  1. If the ribs are salty, we soak them the day before and change the water 2 or 3 times.
  2. In a fairly large saucepan, we will put the pig’s trotters, the ribs and plenty of water (almost full).
  3. The resulting liquid will be our broth, so don’t skimp on water. We leave it over medium heat cooking. When it begins to cook a foam will appear on the surface that we are going to remove with the slotted spoon.
  4. When the meat is tender (that can be easily pricked) add the chickpeas, bay leaf, bacon and chorizo. The latter I recommend you cook separately, to release all the paprika.
  5. If you do not cook it separately, I recommend that you do not add the sweet paprika. Also I have been defatting and removing the excess paprika from the broth as it was cooking. But if, like me, you prefer the chorizo ​​flavor in the stew, then the casserole with the rest of the ingredients, period.

Preparation of Canarian chickpeas. Final presentation

  1. Cut the peppers into julienne strips or not very long strips. We put them to sauté in a frying pan with a jet of oil, over medium heat, for about 3 minutes. Make them tender, but not burned. When they are ready, we add them to the stew.
  2. We peel the tomatoes, remove the pipes and cut them into not very large pieces. Cut the onion into julienne strips.
  3. In the same frying pan in which we have prepared the peppers, put the onion and the tomatoes to sauté over medium heat. Stirring so that it does not burn. When it is poached we pass it through the mixer and add it to the stew.
  4. In the mortar we put the garlic cloves cut into sheets, a pinch of cumin, a pinch of ground white pepper, a little salt and a few strands of saffron. We make a mash and add it to the casserole.
  5. We rectify the point of salt, if necessary.
  6. Let cook until the chickpeas are tender. If you want you can take out the bacon and chorizo ​​to chop it and incorporate it back into the stew. I prefer to take everything out in one piece and chop it when serving.
  7. We serve in a clay pot or in a deep plate if we are going to take it as a starter or appetizer. If you want to put it as the first course, we take it out in a tureen.

How all the stews will be much richer the next day, a yummy recipe.

You can see all the photos of the step by step in the next album.  

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