Potage De Garbanzos with Capsicum
This chickpea stew from Granada is distinct from other recipies due to its unique thickener of egg and croutons.
Ingredients
- ½ onion, finely chopped
- ½ green capsicum, roughly chopped
- ½ red capsicum, roughly chopped
- 5 cloves garlic, sliced
- 1 tomato, finely chopped
- 1 large potato, roughly chopped
- two cans chickpeas, rinsed and drained (equal to 600 grams)
- 1 tsp paprika
- 3 cups vegetable stock
- 1 bay leaf
- 2 slices of day-old baguette, roughly chopped
- 1 egg
- chopped parsley
Method
- Heat some oil in a pot and sauté the onions, peppers, and garlic before adding the tomato. Simmer for a few minutes.
- Add the potatoes, chickpeas, paprika, salt, and pepper, along with the vegetable stock. Reduce heat and simmer with a lid on until the vegetables are cooked through.
- Meanwhile, using a small fry pan, sauté garlic, cook an egg, and fry baguette squares one after the other. Once done, transfer all of these ingredients into a mortar along with the parsley and a pinch of salt. Then, pound the mixture into a rough paste.
- After around 20 minutes, remove lid from the stew and add the prepared paste, simmering the stew for a few more minutes without the lid.
- Serve the stew in shallow bowls, topped with some more chopped parsley.
Ingredients
- ½ onion, finely chopped
- ½ green capsicum, roughly chopped
- ½ red capsicum, roughly chopped
- 5 cloves garlic, sliced
- 1 tomato, finely chopped
- 1 large potato, roughly chopped
- two cans chickpeas, rinsed and drained (equal to 600 grams)
- 1 tsp paprika
- 3 cups vegetable stock
- 1 bay leaf
- 2 slices of day-old baguette, roughly chopped
- 1 egg
- chopped parsley
Method
- Heat some oil in a pot and sauté the onions, peppers, and garlic before adding the tomato. Simmer for a few minutes.
- Add the potatoes, chickpeas, paprika, salt, and pepper, along with the vegetable stock. Reduce heat and simmer with a lid on until the vegetables are cooked through.
- Meanwhile, using a small fry pan, sauté garlic, cook an egg, and fry baguette squares one after the other. Once done, transfer all of these ingredients into a mortar along with the parsley and a pinch of salt. Then, pound the mixture into a rough paste.
- After around 20 minutes, remove lid from the stew and add the prepared paste, simmering the stew for a few more minutes without the lid.
- Serve the stew in shallow bowls, topped with some more chopped parsley.