Comforting Madrid Chickpea Stew Leave a Comment / By / Comforting Madrid Chickpea Stew Tuesday 21 February 2023 On cold days, the stews hot are the stars of our daily menus. creams, upholstered, stews…, and of course the traditional and popular stew. And it is that this dish is a classic in our gastronomy that, although it changes its name depending on the area where it is prepared, everyone knows the preparation of a heat base made with different meats. Today we suggest that you prepare a tasty Madrid chickpea stew. Preparing it takes time, although you will see that it is very simple. Choose carnes of quality and remember to soak the legumes the previous day. You should also skim off the broth once it starts boiling to remove impurities. so that the vegetables they are not overcooked, incorporate them in the last hour of cooking. If you fancy trying other traditional spoon dishes, check out these recipes you’ll love: the Valencian stew, the Castilian soup or the chickpea stew with baby turnips, pork shoulder and ear. Ingredients forComforting Madrid Chickpea Stew 400 grams of chickpeas 2 carrots 1 onion 1 cabbage 2 cloves of garlic 4 Potatoes 500 grams of Veal Morcillo bacon ½ hen 2 sausages 2 blood sausages 2 Beef Knee Legs 2 Salted Spines 2 tips of ham 160 grams of noodles Oil Sweet peppers Shall How to Make Comforting Madrid Chickpea Stew 1. Soak the chickpeas Soak the chickpeas in lukewarm water for at least 12 hours. Rinse them, drain them and put them in a mesh. Peel and chop the onion. Scrape the carrots, peel the potatoes and clean the cabbage. 2. Prepare the sauce Fill a large pot with water and add the chicken, a piece of bacon, the blood sausage, the ham ends and the knee and back bones. Bring to the boil and cook for 10 minutes, skimming off any foam that forms on the surface. Add the onion, chickpeas and salt and cook over low heat for 2 hours to 2 ½ hours. 3. Add the vegetables Add the peeled and chopped potatoes and the carrots, also peeled and chopped, and continue cooking for another 40-45 minutes until all these vegetables are soft. 4. Cook the sausage Cook the chorizos for 25 minutes with a little water in a separate saucepan. Add the black pudding and cook for another 10 minutes. Also cook the cabbage apart in salted water for about 35 min; drain it and fry it in a pan with oil and the peeled and chopped garlic. Discussion. Prepare the soup and serve. 5. Strain the sauce Strain the sauce and reserve the meat, vegetables and chickpeas (discard the onion). Drain the chorizo and blood sausage. Cook the noodles in the sauce, according to the package instructions. 6. Serve the dish Serve the soup with some chickpeas and, separately, the rest with the cabbage, meat and chopped vegetables, all seasoned with oil and paprika. Ideas for Madrid chickpea stew You can buy the chickpeas already cooked and put them in at the last minute, better buy the ones sold in bulk in legume shops. Add chicken instead of the chicken, the meat is softer and juicier and you can use it to prepare some croquettes. Prepare the soup with your favorite short pasta: thin or thick noodles, suckers, sharks or galets… Have you prepared this recipe? mark as cooked Did you like this recipe? You can save it to your favorites, print it or share it Do you want to stop receiving the most outstanding news from Readings?