- 4 handfuls of chickpeas
- Half chicken
- A piece of chorizo
- Another bacon
- Some branches of celery
- A piece of pumpkin
- Water to cook
We put the chickpeas to soak
This will be the first step we will make the day before making this stew. In a bowl we put the chickpeas and cover them with water, we leave them to soak 24 hours without needing to change the water or add anything.
If we have a piece of dried ham we put it in the water of the chickpeas so that it softens and add it later.
Prepare the rest of the ingredients
Now we clean the branches of celery removing the leaves and removing the harder strands, we cut it into pieces.
Peel the potatoes and pumpkin, the latter we will throw whole (in the form of half moon).
We will choose medium potatoes to only peel and toss them whole.
The chicken we will put it in medium pieces, to avoid that with the cooking it undoes us. The chorizo and the bacon will be sliced, although this goes with tastes. If we put ham on it we also include it.
A vegetable that is doing great is the green bean (round or flat), if we have it at home we add it.
We add water to the pot
Before putting the previous ingredients into the pot we will put water and wait for it to boil. Once it is boiling, add the chickpeas (without the water) and everything else.
We will see that a white foam comes out, we remove it with the help of a slotted spoon and once we have it, we cover and cook for 20 minutes.
To serve it is best to separate the broth from the rest of the ingredients. We keep it warm until the moment of serving.
This is the way we have to call the leftovers of the stew after frying them with whole and unpeeled garlic cloves.
The ideal is to shred the meat and so we take it by pricking with a fork.
Once again the shortage has managed to create a dish that despite being made with “leftovers” is great
Table presentation and accompaniment:
To this succulent stew we can add a piece and a bone of beef that will give it an even more special flavor.