Recipe by Acerast
A stew from the Southeastern Coastal Region of Spain. From Penelope Casa's "Delicioso!" The garbanzos require soaking overnight so plan accordingly.
Top Review by Maito
This has all the right ingredients, I think it is just a matter of spicing it to your liking. We added tabasco and lemon at the table and doubled the paprika (I used smoked). I also tried to make it easier and more suited to our tastes, so skipped the egg and used canned garbanzos (with crisped bacon - but less - to top it). The Spanish flavor definitely shines through, which is really nice. I thought the serving size was appropriate; we ate this as a meal.
- 453.59 g chickpeas, dried
- 946.36 ml water
- 6 garlic cloves, peeled
- 2 bay leaves
- 113.39 g thick slab bacon or 113.39 g salt pork
- 1 ham bone or 1 beef bone
- 29.58 ml olive oil (Spanish for authenticity)
- 2 slice bread, 1/2-inch thick (crusty or rustic style)
- 59.14 ml Spanish ham (Spanish mountain cured or prosciutto) or 59.14 ml prosciutto, diced (Spanish mountain cured or prosciutto)
- 1 medium onion, finely chopped
- 2.46 ml paprika
- 453.59 g swiss chard or 453.59 g collard greens, coarsely chopped
- 453.59 g small red potato, peeled (about 2 inches in diameter or larger potatoes cut in 2 inch chunks)
- salt, to taste
- 10 blanched almonds, finely chopped
- 2 hard-boiled eggs
Directions See How It's Made
- Soak the chickpeas overnight in a large pot of cold water to cover; drain.
- In the large pot combine chickpeas, 4 cups water, garlic, bay leaves, slab bacon, and bone; bring to a boil, cover and simmer about 1 1/2 hours.
- Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
- Remove and reserve the bread.
- Add the ham and onion to the skillet; saute until the onion has wilted.
- Stir in the paprika, and remove the pan from the heat.
- Add the onion mixture to the chickpeas.
- Add the greens, potatoes, and salt to taste to the chickpeas and continue cooking 30 minutes or more, or until the chickpeas and potatoes are tender.
- Remove the ham or beef bone.
- In a mortar or food processor, combine the sauteed bread, almonds, 2 Tablespoons of the chickpeas from the pot, and the yolks of the hard-boiled eggs; mash to a paste.
- Stir the paste into the stew, cover and let sit 10 minutes before serving.
- Chop the hard-boiled egg whites.
- Divide into soup bowls and garnish with chopped hard-boiled egg whites.