Guiso de Garbanzos de Semana Santa - Chickpea Stew for Holy Week
Guiso de Garbanzos de Semana Santa Recipe from Uruguay
Introduction
Guiso de Garbanzos de Semana Santa, also known as Chickpea Stew for Holy Week, is a traditional Spanish dish that is often enjoyed during the Lenten season leading up to Easter. This hearty stew features tender chickpeas, flaky cod, boiled eggs, and a flavorful tomato and onion sauce.
History
This recipe has been passed down through generations in Spain, particularly in regions where Holy Week traditions are deeply rooted. It is a popular dish during the Lenten season when meat is often avoided, making it a perfect option for a filling and satisfying meal.
Ingredients
How to prepare
- Soak the cod for 12 hours, but change the soaking water after 6 hours. Cut it into 4 pieces, coat with flour, and fry.
- Boil the eggs in cold water for 10 minutes.
- Soak the chickpeas for 12 hours or more and boil them without salt.
- Put them in boiling water, cover, and let them cook without adding anything. They should have plenty of liquid.
- If necessary, add boiling water.
- When they are cooked (tender), fry the onion and tomatoes in the same oil used for frying the cod and add them to the chickpeas.
- Add the diced potatoes and salt.
- Let the sauce simmer for about five minutes and add the cod and peeled and halved eggs.
- This preparation should have a little broth, not dry.
- Serve a piece of cod and 1 egg per person.
Variations
- Add diced bell peppers or carrots for extra vegetables.
- Use smoked paprika or saffron for a different flavor profile.
- Substitute other types of fish, such as haddock or hake, for the cod.
Cooking Tips & Tricks
Soaking the cod and chickpeas for an extended period of time helps to soften them and remove any excess salt.
- Boiling the eggs in cold water ensures that they cook evenly and are easy to peel.
- Frying the cod before adding it to the stew adds a delicious crispy texture to the dish.
- Adding the onion and tomatoes to the chickpeas creates a flavorful base for the stew.
Serving Suggestions
Serve Guiso de Garbanzos de Semana Santa with crusty bread or over a bed of rice for a complete meal. Garnish with fresh parsley or a squeeze of lemon juice for added flavor.
Cooking Techniques
Boil the chickpeas until tender before adding them to the stew.
- Fry the cod until crispy before adding it to the stew for added texture and flavor.
Ingredient Substitutions
Use canned chickpeas if you don't have time to soak and cook dried chickpeas.
- Substitute other types of white fish, such as tilapia or halibut, for the cod.
Make Ahead Tips
Guiso de Garbanzos de Semana Santa can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Serve Guiso de Garbanzos de Semana Santa in individual bowls garnished with fresh herbs or a drizzle of olive oil. Pair with a side salad or steamed vegetables for a complete meal.
Pairing Recommendations
Pair Guiso de Garbanzos de Semana Santa with a crisp white wine, such as Albariño or Verdejo, to complement the flavors of the dish. A side of crusty bread or garlic toast is also a great accompaniment.
Storage and Reheating Instructions
Store any leftovers of Guiso de Garbanzos de Semana Santa in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed to prevent sticking.
Nutrition Information
Calories per serving
Each serving of Guiso de Garbanzos de Semana Santa contains approximately 400 calories, making it a satisfying and nutritious meal option.
Carbohydrates
Chickpeas are a great source of carbohydrates, providing long-lasting energy to keep you feeling full and satisfied. Each serving of Guiso de Garbanzos de Semana Santa contains approximately 30 grams of carbohydrates.
Fats
The cod in this stew is a lean source of protein and healthy fats. Each serving of Guiso de Garbanzos de Semana Santa contains approximately 10 grams of fat.
Proteins
Cod is a rich source of protein, which is essential for muscle growth and repair. Each serving of Guiso de Garbanzos de Semana Santa contains approximately 25 grams of protein.
Vitamins and minerals
Chickpeas are packed with vitamins and minerals, including iron, magnesium, and vitamin B6. These nutrients are important for overall health and well-being.
Alergens
This recipe contains fish (cod) and eggs, which are common allergens. It is important to be mindful of any food allergies or sensitivities when preparing and serving this dish.
Summary
Guiso de Garbanzos de Semana Santa is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying dish that is perfect for the Lenten season.
Summary
Guiso de Garbanzos de Semana Santa is a traditional Spanish dish that is perfect for the Lenten season. This hearty stew features tender chickpeas, flaky cod, boiled eggs, and a flavorful tomato and onion sauce. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a nutritious and satisfying meal option for the whole family. Serve with crusty bread or over rice for a complete meal that is sure to please.
How did I get this recipe?
The moment I discovered this recipe is a cherished memory. It was many years ago, during a warm spring day in my hometown. I was visiting a friend who was known for her delicious traditional dishes, and she invited me to join her in preparing a special meal for Holy Week.
As we gathered in her cozy kitchen, she began to pull out all the ingredients for Guiso de Garbanzos de Semana Santa - Chickpea Stew for Holy Week. I watched intently as she meticulously measured out the spices and chopped the vegetables with precision. The aroma of garlic and onions filled the air, and I could hardly wait to taste the final result.
My friend explained to me that this recipe had been passed down through generations in her family. It was a dish that was always prepared during Holy Week, a time of reflection and fasting leading up to Easter Sunday. The hearty stew was meant to sustain and nourish the body during this period of religious observance.
As we stirred the pot and let the stew simmer on the stove, my friend shared stories of her grandmother and the love and care she put into every meal she prepared. She told me how her grandmother would spend hours in the kitchen, creating dishes that brought joy and comfort to her family.
I could see the pride and passion in my friend's eyes as she talked about her family's culinary traditions. It was clear to me that cooking was not just about nourishment for her, but also a way to connect with her heritage and honor those who came before her.
Finally, the stew was ready, and we sat down to enjoy our meal. The rich flavors of the chickpeas, tomatoes, and spices danced on my taste buds, and I savored each and every bite. As I ate, I felt a sense of peace and gratitude wash over me. This dish was not just a meal, but a symbol of tradition, family, and faith.
From that day on, Guiso de Garbanzos de Semana Santa became a staple in my own kitchen. I made it for my family and friends, sharing the recipe and the stories behind it with anyone who would listen. Each time I prepared the stew, I felt a connection to my friend and her family, as well as a sense of pride in carrying on a tradition that had been passed down through generations.
As the years went by, I continued to learn new recipes and techniques from various sources - cookbooks, cooking shows, even online tutorials. But nothing could compare to the joy and satisfaction I felt when I cooked a dish that had been handed down to me by someone I loved and respected.
Now, as I pass on this recipe to you, my dear grandchild, I hope you will embrace it with the same love and reverence that I have. May it bring you comfort, joy, and a sense of connection to your roots. And may you always remember that food is not just nourishment for the body, but also for the soul. Bon appétit!