Garbanzas Compuestos is a typical Canarian stew that can be tasted in most restaurants and guachinches in the archipelago. This Canarian chickpea is very simple to prepare and is a real delicacy, provided you have good raw material.
What are composite garbanzos
Canarian chickpeas are a typical dish of the archipelago that can be enjoyed as a single dish, enyesque or tapa.
Tourists often ask what the difference is between chickpeas and chickpeas; you could say that raw vegetables are called chickpeas and vegetables that have already been cooked are called chickpeas.
The chickpeas are very similar to the pucheros and cocidos of the centre and north of the Iberian Peninsula, which is why it is believed that the dish was introduced to the islands by the Castilian conquerors during the 15th century.
Compound chickpeas occupy a prominent place in the treatment of the vegetables of the Canarian culinary tradition, as do lentils and old clothes.
The base consists of a joint stew of the chickpeas with different parts of the pig. Its most canonical accompaniment is that of salted ribs, bacon, a couple of hands and a good piece of chorizo, although there are variations.
When and where to take the compound chickens
Compound chickpeas can be tasted in almost all the restaurants and guachinches of the archipelago, being one of the star dishes of the menus.
Chickpeas are consumed throughout the year in the Canary Islands, unlike chickpea stews and other stews with these vegetables from the peninsula, which are more typical of the winter season.
In the Fortunate Islands there is always an eternal spring, so the cold is not there nor is it expected. However, even in paradise there are some days fresher than others, and it is at those times when this succulent dish best enters.
How they are prepared and their ingredients
These are the ingredients you will need to make this typical Canarian stew:
- -Chickpeas: 600 grams.
- -Pork ribs: 250 grams.
- -Iberian salted bacon: 300 grams.
- -A pig's trotter.
- -Spicy chorizo: a good piece (if the spicy one is not to your taste, you can use normal chorizo without problems).
- -Tomatoes: 5 mature pieces.
- -Onion: 1.
- -Garlic cloves: 2.
- -Red pepper: a medium size piece.
- -Laurel: a leaf.
- -Ground cumin: a pinch.
- -Saffron: a few strands.
- -Extra virgin olive oil.
- -Salt and ground white pepper.
- -Sweet paprika: to taste (this ingredient is optional)
Before starting the preparation of the stew you must leave the chickpeas soaking from the day before:
- Soak the chickpeas in warm water the day before preparing the stew. Add a handful of salt or a small spoonful of baking soda and leave them to soak for at least 12 hours.
- 2. Then you must wash them to remove any impurities that may have remained and to prevent any damaged chickpeas from slipping through (your teeth will thank you for this).
- 3. Finally, drain them well and set them aside.
The next step will be to prepare the base for the composite garbanzos:
- 1. You should soak the salted ribs the day before, changing the water 2 or 3 times.
- 2. Place the ribs, pig's trotters and plenty of water in a large saucepan. Do not skimp on the water, as the resulting liquid will make a delicious broth.
- 3. Let it simmer. You will have to remove the foam that appears when the cooking starts with a skimmer.
- 4. When you see that the meat is already tender, add the chickpeas, the bacon, the bay leaf, the chorizo and the sweet paprika.
Finally, we move on to the preparation and final presentation of the Canarian chickpea:
- 1. Cut the peppers into strips that are not too long or into julienne. Poach them with a dash of oil in the frying pan for about 3 minutes, over a low heat. Make sure they are tender, not toasted. Add them to the stew when they are ready.
- 2. Peel the tomatoes, removing their seeds, and cut them into not too large pieces. Cut the onion into julienne.
- 3. Put the tomatoes and onion in the pan in which you have prepared the peppers, over medium heat. Stir to avoid burning. Pass it through the blender when it is already poached and add it to the stew.
- 4. Slice the garlic cloves and put them in a mortar, together with some saffron strands, some salt, some white ground pepper and a pinch of cumin. Make a mash and add it to the casserole.
- 5. Let everything cook until the chickpeas are tender.
- 6. If you are going to serve the compound chickpeas as an appetizer or starter you can serve them in a deep dish or in a clay pot. If you are going to serve them as a first course, it is best to present them in a tureen.
Compound chickpeas are a great way to suck on freshly cooked fingers but, like most stews, they're even better the next day. Although the Canary Islands always have a radiant spring, it never hurts to get your strength back with this nutritious and hearty dish.
Photos: dragogamonal.com, lapalmerarosa.com, entrecalderos.blogspot.com, lagavetavoladora.com.