Andalusian Chickpea Stew

Summary

Prep Time	20 mins
Cook Time	40 mins
Total Time	13 hrs
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Quarter the onions. Chop the carrots into large pieces. Peel potatoes. Also cut the pork belly and chorizo into large pieces.
Let the chickpeas cook in the stock for about 10 minutes (water can be added if necessary). Then add all the ingredients and simmer for 30 minutes.
When the chickpeas and potatoes are soft, knead a small dumpling out of the butter (approx. 70g) and flour (depending on how you feel). Put this in the pot and bring to the boil while stirring. Now the liquid should be nice and creamy. Season with salt, pepper and a little vegetable stock. You can also let it steep overnight, then it tastes more intense.
Serve with fresh baguette.
Remarks:
This traditional dish is only available in some Andalusian tapas bars in autumn. Originally a “poor people`s meal”, it is now very popular. It tastes best when you use Spanish ingredients accordingly. The chicken broth in the Tetra Pack in some Mediterranean supermarkets. The chorizo is best in the dulce version. If you like it a bit spicy, you can also buy Chorizo picante. Black pudding lovers can also add a small “morcilla” (Iberian black pudding) to the pot.

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