Garbanzada, chickpea stew with pork rib and chorizo
Garbanzos, or chickpeas, are a common and popular ingredient in cuisines around the world. They are the main ingredient in hummus and go well with a variety of other foods. Chickpeas can be prepared in many different ways and are also good for the body. In Gran Canaria I discovered the dish garbanzada, a stew of chickpeas with pork rib and chorizo. This traditional dish is perfect for sharing with friends and relatives.
What are chickpeas?
Chickpeas are a legume that are grown primarily in warm climates. They are also known as garbanzos, or ceci. Chickpeas were eaten in Mesopotamia as early as 7,500 years ago. The legume spread to Mediterranean countries during the Ancient Era and later to the rest of the world.
Two types of chickpeas
There are two types of chickpeas: Kabuli and Desi. Kabuli chickpeas are large, thin skinned and light beige in color. They have a distinct nutty flavor. Desi chickpeas are small and dark brown in color. They are used primarily in Indian cuisine. They are often dried and split and are then referred to as chana dal. The flour ground from Desi chickpeas is called besan or gram flour. The flour from Kabuli chickpeas is simply called chickpea flour.
An ingredient with many uses
There are many ways to prepare chickpeas. You can cook them and then add them to salads, curries, stews, or pasta, hot or cold. You can also puree them to make hummus. Chickpeas can also be baked or roasted with salt and spices. This makes a delicious snack. Finally, you can use chickpea flour in baked goods and in savory dishes such as falafel and pakoras.
Good flavor combinations
Chickpeas have a nutty flavor and pair well with a wide variety of other vegetables and ingredients that have a spicy or sour flavor. Make a chickpea salad with avocado, cherry tomatoes and cilantro. Or bake pakoras with sweet onions and hot chili peppers. Cooked chickpeas with fresh herbs, garlic and lemon make a tasty and nutritious side dish.
What is aquafaba?
Aquafaba is the left-over cooking liquid from chickpeas or other legumes. If you buy canned chickpeas, don't throw away the liquid. You can whip it up and use it to replace egg whites in chocolate mousse, meringue, or pastries.
Did you know that chickpeas are healthy?
Chickpeas are very nutritious and healthy and should be part of everyone's diet. Not only are they high in protein, minerals and vitamins. They are an excellent meat substitute for vegetarians. Chickpeas are full of fiber. This means that they will make you feel full and are very good for your gut. And did you know that chickpeas are also low in calories?
Garbanzada, a traditional Canarian dish
You can eat garbanzada in any regional restaurant in the Canary Islands. The stew, made with chickpeas, pork rib and chorizo, is a classic and every family has its own version. Based on my experiences in Gran Canaria, I have created the following recipe. You can leave out the meat for a vegetarian version of garbanzada.
Preparation: garbanzada
This recipe makes Canarian garbanzada for 4 people.
Ingredients:
- 500 g dry chickpeas
- 200 g fresh or semi-dried chorizo
- 200 g pork rib
- 1 thick slice of cured pork belly
- 3 tablespoons olive oil
- 2 onions
- 1 red pointed pepper
- 3 tomatoes
- 4 cloves of garlic
- 1 teaspoon Pimentón de la Vera, sweet paprika powder
- 1 bay leaf
- 1 teaspoon ground cumin
- 5 strands of saffron
- Salt and pepper to taste
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Step 1: Soaking the chickpeas and meat
Soak the chickpeas in a bowl of cold water with half a teaspoon of bicarbonate of soda overnight. This will soften the chickpeas. Place the salted bacon in a separate bowl of water.
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Step 2: Cooking the chickpeas and meat
Skin the chorizo and cut into 1-cm pieces. Cut the pork rib into small cubes.
Rinse the chickpeas and pork belly under running water. Cut the belly bacon into thin strips.
Pour 2 liters of water into a saucepan and add the chickpeas and diced pork ribs. Bring to a gentle boil. Skim off the impurities and simmer for half an hour. Add the chorizo and pork belly to the boiling water. Continue to cook over a low heat until the chickpeas and meat are tender. Total cooking time for the chickpeas is about 2 hours. Do not allow the water to evaporate completely. If the stew gets too dry, add some hot water.
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Step 3: Making the sauce
Chop the onions and garlic. Peel and seed the tomatoes. Cut them into large pieces. Remove the seeds from the pointed pepper and cut into strips. In a mortar, grind the saffron with the sugar to a powder. Dissolve the powder in two tablespoons of warm water.
Heat the olive oil and sauté the onion and garlic. Add the tomatoes and pepper and cook for a few minutes. Add the pimentón de la vera, bay leaf and cumin to the tomatoes. Cover the saucepan and cook on a low heat for 20 minutes.
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Step 4: Finish the garbanzada
Add the tomato sauce and saffron water to the chickpeas and meat. Stir to combine with a wooden spoon. Season to taste with salt and pepper.
Serve the garbanzada as a tapa or as a meal with a fresh salad and crusty bread.
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