Receta de potaje español de garbanzos

Ingredientes

• 600 g of Castilian chickpeas
• 2 garlic cloves
• 2 large onions
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 tablespoons extra virgin olive oil
• 2 large tomatoes
• 2 sausages and a black pudding
• 150 g cured pancetta
• Water (to cover your pot)
• 450 g spinach, cleaned (they can be frozen)

Preparación

1. 1

   Cover a pot with cold water up to...: Cover a pot with cold water up to half more or less, remember that you have to add more ingredients. When it starts to boil, lower the heat, add the chickpeas, and a little more hot water until they are covered.

2. 2

   You should get tender chickpeas without falling apart,...: You should get tender chickpeas without falling apart, and a creamy and smooth texture on the inside.

3. 3

   After 30 minutes of cooking, add salt and...: After 30 minutes of cooking, add salt and pepper to taste. And if you see that the stew is short of water, add a little more until it is covered with water.

4. 4

   Add 2 chorizos, a black pudding, and a...: Add 2 chorizos, a black pudding, and a piece of bacon. Let them cook slowly over medium heat for the next 20 minutes. Stir occasionally with a wooden spoon. Then remove the chorizos, blood sausage, and bacon so that the stew does not have so much fat.

5. 5

   In another saucepan, blanch the spinach to remove...: In another saucepan, blanch the spinach to remove the bitterness a little. To whiten, add boiling salted water and add and remove the vegetable in a fast movement.

6. 6

   On a board, chop the blanched spinach and...: On a board, chop the blanched spinach and add them in the last 10-15 minutes of cooking the stew. It should be on low heat, and you have to check from time to time.

7. 7

   Serve hot with the chorizo, black pudding, and...: Serve hot with the chorizo, black pudding, and bacon sliced ​​and placed on top.