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A Spanish recipe

02 Nov
  • 500g (2 ½ cup) Organic chickpeas in water
  • 500g (2 ¼ cups) Fresh spinach leaves
  • 1 Onion, peeled and finely chopped
  • 2 Carrots, peeled and diced
  • 1 Boiled egg
  • 1 Teaspoon Pimentón de la Vera (Spanish paprika)
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon salt (or salt to taste)
  • 1 Tablespoon pine nuts
  • 1 Garlic clove, peeled and crushed
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description. Rinse the chickpeas well and drain.
  2. Heat the olive oil in a large saucepan. Add the carrots and a pinch of salt and cook over a low heat, stirring frequently, for about 3 minutes. Add then the onion and continue stirring for 2 more minutes. Add the chickpeas and cover them with water.
  3. In the meantime, in a mortar mix the peeled and crushed garlic clove, the salt, the boiled egg yolk, the pine nuts, the Spanish paprika and a couple of tablespoons of chickpeas and pestle until you get a paste. This paste will be a perfect thickener for the stew.
  4. Add this paste to the chickpeas and cook it all together at low-medium heat for around 10 minutes. Add then the spinach and cook for 3 more minutes.
  5. Remove from the heat and serve hot.

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Posted by on November 2, 2015 in Uncategorized

 

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