Empedrado de Garbanzos - Chickpea Stew
Empedrado de Garbanzos Recipe from Uruguay
Introduction
Empedrado de Garbanzos, also known as Chickpea Stew, is a traditional dish that originates from Spain. This hearty and flavorful stew is made with chickpeas, potatoes, tomatoes, rice, and a delicious blend of garlic and parsley. It is a comforting and satisfying meal that is perfect for a cozy night in.
History
Empedrado de Garbanzos has been a staple in Spanish cuisine for centuries. It is a dish that has been passed down through generations, with each family adding their own unique twist to the recipe. The combination of chickpeas, potatoes, and rice makes for a filling and nutritious meal that is enjoyed by many.
Ingredients
How to prepare
- Soak the chickpeas for 12 hours with 1 tsp of baking soda, then boil them in plenty of boiling water. Do not add salt to the water.
- Once the chickpeas are ready, set them aside.
- In a saucepan, heat the oil. Add the peeled and thinly sliced potatoes, then add the peeled and chopped tomatoes into small pieces.
- In a mortar, put the peeled and halved garlic cloves, parsley, and salt. Grind everything well.
- To the potato and tomato mixture, add the rice. Stir a little and let it cook for a few minutes. Then add the drained chickpeas. Mix everything well and add the contents of the mortar, which will be rinsed with 0.5 cup of hot water to complete the 2 cups required for the mixture.
- Let it boil until the rice is cooked, over high heat.
Variations
- Add diced bell peppers or carrots for added flavor and texture.
- Use quinoa instead of rice for a gluten-free option.
- Top with a dollop of Greek yogurt or a sprinkle of feta cheese for a creamy finish.
Cooking Tips & Tricks
Soaking the chickpeas in water with baking soda helps to soften them and reduce cooking time.
- Be sure to cook the rice separately before adding it to the stew to ensure that it cooks evenly.
- Grinding the garlic, parsley, and salt in a mortar adds a burst of flavor to the dish.
- Allow the stew to simmer over low heat to allow the flavors to meld together.
Serving Suggestions
Serve the Chickpea Stew hot with a side of crusty bread or a fresh green salad.
Cooking Techniques
Boil the chickpeas until they are tender before adding them to the stew.
- Cook the rice separately to ensure that it is cooked evenly.
Ingredient Substitutions
Use canned chickpeas instead of dried chickpeas for a quicker cooking time.
- Substitute sweet potatoes for regular potatoes for a sweeter flavor.
Make Ahead Tips
Empedrado de Garbanzos can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Presentation Ideas
Serve the Chickpea Stew in individual bowls and garnish with a sprig of fresh parsley or a drizzle of olive oil.
Pairing Recommendations
Pair Empedrado de Garbanzos with a glass of Spanish red wine or a refreshing glass of sangria for a complete meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Nutrition Information
Calories per serving
Calories: 320 per serving
Carbohydrates
Carbohydrates: 45g per serving
Fats
Total Fat: 10g per serving
Proteins
Protein: 12g per serving
Vitamins and minerals
Empedrado de Garbanzos is a good source of Vitamin C, Iron, and Folate.
Alergens
This recipe contains gluten from the rice.
Summary
Empedrado de Garbanzos is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.
Summary
Empedrado de Garbanzos is a delicious and nutritious dish that is perfect for a cozy night in. With its hearty blend of chickpeas, potatoes, tomatoes, and rice, this stew is sure to become a family favorite. Enjoy!
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for Empedrado de Garbanzos - Chickpea Stew. It was many years ago, back when I was just a young girl living in a small village in Spain. I had always loved cooking, and I was constantly on the lookout for new recipes to try out.
One day, I was visiting my neighbor Maria, who was known throughout the village for her delicious cooking. As we sat in her cozy kitchen, sipping on cups of steaming hot tea, she suddenly pulled out a worn and tattered cookbook from her shelf. It was filled with recipes passed down through generations of her family, and she told me that she wanted me to have it.
Flipping through the pages, my eyes fell upon a recipe for Empedrado de Garbanzos - Chickpea Stew. The ingredients were simple - chickpeas, tomatoes, onions, garlic, and a handful of herbs and spices. But the method of preparing the stew was unlike anything I had ever seen before.
According to the recipe, the chickpeas had to be soaked overnight and then simmered slowly with the rest of the ingredients until they were tender and flavorful. I could almost smell the rich aroma of the stew as I read through the instructions. I knew I had to try making it myself.
With Maria's guidance, I set to work in my own kitchen, following the recipe step by step. As the stew bubbled away on the stove, filling the air with its tantalizing scent, I felt a sense of satisfaction and pride. This was more than just a meal - it was a connection to my heritage, to the generations of women who had cooked before me.
When the stew was finally ready, I ladled it into bowls and served it to my family. The first bite was a revelation - the flavors were bold and comforting, the chickpeas tender and melt-in-your-mouth. My husband and children raved about the dish, declaring it one of the best meals I had ever made.
From that day on, Empedrado de Garbanzos became a staple in our household. I made it for special occasions and lazy Sunday afternoons alike, each time savoring the memories of that first taste in Maria's kitchen. I tweaked the recipe here and there, adding my own touches and variations, but the essence of the dish remained the same.
Over the years, I shared the recipe with friends and neighbors, passing on the tradition of Empedrado de Garbanzos to a new generation. I taught my daughters how to make it, watching as they added their own flair to the dish. And now, as I sit in my own kitchen, surrounded by the aromas of simmering chickpeas and spices, I feel a deep sense of gratitude for the recipe that has brought so much joy and connection into my life.
Empedrado de Garbanzos - Chickpea Stew is more than just a meal. It is a link to my past, a taste of my heritage, and a reminder of the power of food to bring people together. And as I take my first spoonful of the stew, I know that this recipe will continue to be a part of my family's story for generations to come.