Spanish Garbanzos Food

CALLOS MADRILENOS: MADRID-STYLE TRIPE

Steps:

• Gather the ingredients.
• Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly.
• Cut the tripe into pieces approximately 3-inches square. Set aside.
• Coarsely chop 1 onion. Set aside.
• Remove and peel each clove from the bulb of garlic. Set aside.
• In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot.
• Cover with water and bring to a boil. Allow to boil for 1 minute.
• Drain into a colander and rinse the froth from the meat.
• Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover.
• Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in​ the pot. Bring to a boil, then reduce heat. Simmer for 3 hours.
• Finely chop the remaining onion and 3 cloves of garlic.
• Slice the chorizo sausage into rounds. Cut the serrano ham into small squares.
• In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent.
• Remove from heat and stir in the paprika.
• Add the mixture to the pot with the tripe.
• Cut the morcilla into rounds and place in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes.
• The traditional way to serve callos is in earthenware bowls. Enjoy.

GARBANZOS CON ESPINACAS RECIPE (SPINACH AND CHICKPEAS)

Steps:

• Heat up around 3 tablespoons of extra virgin olive oil and add the washed spinach.
• Sauté the spinach until it is just wilted and remove it from the heat.
• Heat up another 3 tablespoons of extra olive oil. Remove the crust from the bread and add it to the pan, together with the raw almonds. Fry until the bread and the almonds are crispy.
• Cut the garlic and add it to the pan as well as one teaspoon of ground cumin, cayenne, and black pepper. Sauté until the garlic turns brown.
• Transfer the ingredients to a blender and add two tablespoons of Sherry vinegar.
• Blend everything until you have a thick paste.
• Add the paste together with one jar of garbanzos and 1/4 cup of tomato sauce to the pan.
• Stir carefully until the garbanzos are covered with the paste and tomato sauce.
• Add the spinach to the pan, season with sea salt and pepper, and stir until everything is well mixed.
• Enjoy your home-made Garbanzos con Espinacas (Spinach and Chickpeas)

SPANISH GARBANZOS

Steps:

• Place the garbanzo beans, bacon and onion in a stockpot. Cover with two inches of water. Bring to a boil, turn heat down and simmer until the garbanzo beans are just starting to get tender (about 1 to 1 1/2 hours).
• Add pork chunks and linquica chunks to the pot. Add more water to cover the contents to about 1 inch above. Stir, cover the pot and simmer until the meat is done (1 to 1 1/2 hours). Add more water during cooking, if necessary) to keep it about 1 inch above contents.
• Add salt and pepper to taste. Add the rice to the pot with 2 more cups of water and stir. Place the cabbage on top, sprinkle with Tabasco sauce, cover and simmer for 30 minutes. Let sit off heat for 20 minutes before serving.
• Serve with a bottle of Tabasco sauce and a bowl of olive oil on the table. A loaf of good crusty French bread and a nice red wine makes an unforgettable meal.

SPANISH GARBANZO GUMBO

Steps:

• Place pot on stove with the olive oil on medium high.
• Rinse chicken breast to clean, chop into bit sized cubes and place in pot with heated olive oil to sear (for about 5 minutes). Stir to keep chicken from burning and to sear all sides of the cubes. (If you are substituting the shrimp with pork, increase olive oil to 4 tablespoons and add the pork at the same time you add the chicken. You will need to sear the mixture a bit longer as well--searing for 8-10 minutes.).
• Add water.
• Chop vegetables, grate carrrot and add to pot. A flavorful substitution for the tomatoes is 1/2 (to 2/3) cup of salsa.
• Add mojo.
• Drain and rinse garbonzo beans and add to pot.
• Bring to a boil, then reduce heat to medium and cover pot for 30 minutes.
• Reduce heat to low and allow to simmer for at least one hour. The longer soup simmers, the softer the garbanzo beans will become.
• Clean/devein shrimp and add to pot 15 minutes (if fresh) to 30 minutes (if frozen) before serving. (I shouldn't have to say this, but just in case -- remember to remove the tails and any exoskeleton from the shrimp.).
• *Optional: Add gravy packet just prior to serving to thicken. You can also use flour or corn starch to thicken, but I like using the gravy pack as it adds a bit more chicken flavor to the recipe. (Also, if you are using pork, a pork gravy packet rather than chicken is a delicious way to go.).
• Serve.

THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS

Steps:

• Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
• Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
• After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
• Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
• Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
• Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
• After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
• Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

SPANISH GARBANZO BEANS AND TOMATOES

Steps:

• Heat the olive oil
• Chop the onion
• Chop the anchovy fillets.
• Mince the garlic.
• Halve the grape tomatoes.
• Saute the onion in the olive oil until soft and starting to take on color.
• Add the garlic, anchovy fillets and tomato halves and stir until tomatoes start to soften.
• Add the garbanzo beans and rest of the ingredients.
• Cover and cook on low until tomatoes are soft, the liquid has thickened slightly, and the flavors have melded: about 10-15 minutes.
• Taste for seasoning: add salt if needed.
• Add sliced sausages before covering, or add whole grilled sausages at the end.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH

Steps:

• Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
• Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
• Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
• Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
• Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
• Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO

Steps:

• Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
• Stir in chorizo and continue cooking until heated through.
• Tip the mixture into a bowl and stir in the chickpeas and peppers.
• Splash with sherry vinegar and season with salt and pepper.
• Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
• Cooks note:.
• I also added a splash of EVOO.

Steps:

• First, wash and chop all your produce.
• Dice your onion, tomatoes, and pepper. And drain your chickpeas and slice your chorizo. Set aside
• In a hot pan, sauté the garlic and onion in a little of olive oil - big enough to get all your ingredients in.
• After about 2 minutes, once, the onion, pepper and garlic are golden and fragrant, add your fresh tomatoes, chorizo, tomato juice, chickpeas, oregano, cumin and salt.
• Reduce the heat and let it simmer for 20-25 minutes.
• Serve alone or with some rice and enjoy!

24 BEST SPANISH FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Spanish dish in 30 minutes or less!

SPANISH SPINACH AND CHICKPEAS (ESPINACAS CON GARBANZOS)

Steps:

• Place a medium-sized deep pan (or skillet) over medium heat.
• Add the almonds, cumin, and peppercorns and cook for about 5 minutes. (Note: Make sure you don't burn the spices, so mix often.)
• Transfer into a food processor, ground into powder form, then set aside.
• Place the pan back into the heat and add olive oil.
• Once the oil is ready, cook garlic and onion until it softens.
• Add the crushed tomatoes, salt, and pepper.
• Cover the pan with a lid, lower the heat and simmer for about 20 minutes.
• Pour the stock.
• Add the sherry vinegar and ground almond with spices from earlier.
• Mix to combine everything, then add chickpeas.
• Cover with a lid, adjust heat to medium-high and bring to a boil.
• Adjust heat to medium-low and let simmer for about 10 minutes, or until the sauce has thickened.
• Add the spinach and mix until they've wilted.
• Transfer your Spanish spinach and chickpeas to plates.
• Drizzle with olive oil on top and serve.