Spanish Chickpea Stew with Beer: Delicious Recipe

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 6 cloves garlic
• 3 tomatoes
• 2 cans chickpeas 15.5 oz / 440 grams each
• 12 oz bottle beer 33 cl
• 1/2 cup vegetable broth 120 ml
• 1 tsp ground cumin 2 grams
• 1/4 tsp saffron threads .17 grams
• 2 bay leaves
• pinch sea salt
• dash black pepper
• fresh parsley

Instructions

1. 1

   In a large frying pan, heat some extra virgin olive oil over medium heat.

2. 2

   While the pan is heating, chop the onion, garlic, and tomatoes into rough pieces.

3. 3

   Once the pan is hot, add the chopped onion and garlic to the olive oil, mix well, and after 4 minutes, add the ground cumin. Stir and then add the chopped tomatoes. Continue to mix until the tomatoes are lightly sautéed. Then, turn off the heat and let the mixture cool.

4. 4

   Drain and rinse the chickpeas in a colander under cold water.

5. 5

   Once the mixture has cooled, add it to a food processor along with 1/4 cup of chickpeas, 1/2 cup of vegetable broth, and season with sea salt and black pepper. Pulse until a smooth puree is formed.

6. 6

   In the same pan, heat over medium heat and add the puree, beer, and saffron. Mix well and simmer for 5 minutes. Then, add the drained chickpeas, season with sea salt and black pepper, and stir. Add the bay leaves and cover the pan with a lid. Reduce heat to low-medium and simmer for 10 minutes.

7. 7

   Serve in shallow bowls and garnish with fresh parsley. Enjoy!