Ingredients (serves 4) :
1 bag of frozen chickpeas (450 gr)
1 clove of garlic
1 egg per person
300 grams of spinach
salt, oil and paprika
- Soak thechickpeas in cold water overnight (if using dried chickpeas) Put a casserole with water on the fire and when it starts to boil add the fresh spinachs.
- Add the potatoes cut “broken” and cook 15 minutes.
- In order to save time if you don’t have boiled eggs put them to cook now in a different casserole.
- In a pan put some oil and fry the onion, tomato and garlic, all chopped. Add the pepper, stir fry and remove from heat.
- After 15 minutes add the frozen peas to the casserole, washing them first in under running water.
- Also add thevegetables you fried before and cook another 15 minutes over medium heat.
Serve and garnish with chopped boiled egg.
- You can freeze it in a lunchbox that closes well, leaving an inch to the edge so it doesn’t open with the dilatation when freezed.
- You can add ham, bacon or sausage if desired. In that case would be added to make the sauce chopped.
The traditional marriage for a stew made with beans and vegetables primarily, would be a rather light red wine, frank and somewhat rustic. Spinach has a stringy texture, softened by the mealy texture of chickpeas and the creaminess of the strew. Grapes like Sumoll or Trepat would be good examples.
We would propose for this dish in particular a domain Leione DosTares from Prieto Picudo grapes.
As you know we also like to propose a different marriage in each of our recipes, for this occasion I propose an Asturian cider.
One of the easiest to find is Trabanco, natural cider fermented in chestnut barrels. The aroma is complex with notes of ripe apple, soft and dense carbon paste.